Rich in vitamins & minerals, homemade bone broths are nutritionally supreme. They are easy to make, inexpensive & incredibly flavorful too. The broth can be frozen or held in the refrigerator for a week in a sealed container, so I keep some in the fridge for cooking rice, soups & stews, sauces & to warm for drinking. The cider vinegar helps to release more minerals from the bones.
1 Roast Chicken Carcass - this includes the bones, leftover skin & any other bits remaining after serving. If you roasted your own chicken, you can include pan drippings as well. If you have 2 carcasses available, you can make a larger batch using the Stove Top method.
2 Cups minimum Vegetable Trimmings - celery leaves or ends, onion remnants or quartered onion, carrot peels or tops, garlic cloves, etc.)
1 Tablespoon Salt
1 Bay Leaf and/or 2 Sprigs of Fresh Thyme
1 Tablespoon Cider Vinegar
Water
Directions
Slow Cooker method:
Put the chicken carcass, vegetable trimmings, seasonings and vinegar into the slow cooker crock
Add water (filtered is best) to fill the cooker
Cook on low heat for 24-hrs or longer - up to 36 hours
After 10-12 hours, the carcass should easily break apart with a wooden spoon. Break it up a bit and give everything a stir, more water can be added if you've lost some.
Strain the broth through a fine mesh sieve and pour into containers for refrigerating/freezing
Stove Top Method:
Put the chicken carcass, vegetable trimmings, seasonings and vinegar into a large stockpot
Add water (filtered is best) to cover the carcass & trimmings well
Cook on medium heat until the stock begins to simmer, then stir & cover, reduce heat to low
Cook on low for at least 10-12 hours. The carcass should easily break apart with a wooden spoon after 4 hours. Break it up a bit and give everything a stir. Add more water if the carass & ingredients are not fully covered.
Strain the broth through a fine mesh sieve and pour into containers for refrigerating/freezing
