How to Make Chicken Stock or Bone Broth

Ingredients

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