Chicken Broth Is Liquid Gold . . .
and so easy to make
Bone broth is one of my favorite culinary explorations.
Got acne? Bone broth. Had food poisoning? Bone broth. Had a stressful day? Bone broth. Dehydrated? Bone broth. Want longer, stronger hair? Bone broth.
Bone broth is magical. If made with bones that are high in collagen (joints, skin) + vegetables with high mineral content. This elixir can do so many things to make life better.
There is a variety of ways that you can achieve a delicious and nutritious broth. I adjust my recipe each time based on what leftover vegetables and bones that I have on hand in my freezer. While my recipe might vary each time, I have a set protocol I follow. My favorite part about broth is there are so many possibilities in flavor and nutrient density. I plan to host a range of different recipes catered to different flavors and nutrients.
How to make your chicken bone broth
Here are a few basic rules to cook by so you can make your very own bone broth. Don't worry- the hardest part isn't going to be the grocery shopping or the meal prep- it will be cleaning the pot. I highly recommend you use a deep stainless steel stockpot with a clear glass lid.
First you want to decide what kind of vegetables and what kind of bones you plan on using.
My go to is to save all my vegetable scraps during the month as I cook (here's looking at you onion peels and sweet potato butts). On occasion, I prep too much or I don't feel like saving leftovers- a roasted veg in the soup makes for a wonderful flavor. Once my freezer bag is full, I know it is almost time to get my stock going (sometimes if it is really full, then I will make just vegetable stock instead of bone broth- either one will work beautifully depending on how much you have).
The next thing to check in stock is the bones. I don't like to go out and find bones- the best is to use locally sourced meat that still has collagen rich elements (like skin or joints). It is not sustainable for me to just buy bones, I likely will forget about them or be neglectful before they go bad. My routine aims to reduce my waste and to get the most bang for my buck, so about once a week I will roast a whole chicken. Then once I am nearly done pulling the meat off, I get my pot ready. Here's my basic dummy-proof routine and the ingredients I include in my chicken bone broth: liquid gold.
- Chicken bones
- Chicken feet or neck (optional, but honestly almost necessary for the best consistency)
- Filtered water to cover
- Leftover vegetable peels- if you do not have any, I like to use onion, onion peel, potato, sweet potato, mushrooms, celery, garlic, carrot, parsley, etc.
Place all bones and chicken feet or neck in your stock pot.
Cover completely with water
Splash a few tablespoons of vinegar in the pot
Let the pot stand at room temperature for at least 30 minutes
Bring the pot to a boil- promptly bring it to a simmer as it begins to roll. Foam will float to the top as the pot begins to heat up- skim as much of this off as you possibly can.
Once you have removed all of the scum, add all your veg to the pot and cover with your lid.
Allow the pot to slow down to a slow roll- only one or few small bubbles will appear up top but it will not be bubbling per se, and you do not want the stock to be completely still either. Check in a little more frequently in the beginning of your roll to make sure the temperature remains stable
Keep your pot covered, at the same temperature with occasional checks for 12-24 hours.