In a previous post, we wrote about how easy it is to prepare a whole French Family Farm chicken in the crock pot that can be used in a variety of recipes. We also suggested that you save the chicken carcass to make a bone broth that is both nourishing and delicious. In our home, we try to let as little go to waste as possible. When I learned how easy it is to make homemade broth, I regretted throwing away all of those chicken carcasses over the years, in favor of buying boxed broths that pale in comparison to what I am able to make at home.
While making bone broth yourself requires more of a time commitment than purchasing it at the store, I find that the benefits far outweigh the drawbacks. I have much more control over what goes into my broth and can tailor it to my specific needs. The bones’ minerals and marrow are released during the cooking process, becoming so brittle that they crush easily between your fingers when fully cooked. Adding acidic apple cider vinegar to the water helps release collagen and amino acids, creating a broth rich in gelatin.
Chicken Bone Broth
1 French Family Farm whole roasted chicken carcass
2 organic onions, roughly chopped
3 organic carrots, cut into chunks
3 ribs organic celery, cut into chunks
(also add frozen vegetable scraps if you have been saving them - onion peels, garlic paper, carrot tops, celery pieces, etc.)
1 tablespoon whole black peppercorns
several springs each fresh thyme and parsley
2 bay leaves
1/4 cup apple cider vinegar, preferably Bragg brand unfiltered, organic
filtered water to fill the pot, plus more as needed
Add all ingredients and the vinegar to a large stock pot. Add enough water to cover ingredients, leaving room to boil. Bring to a boil over medium-high heat, turn down to medium-low, cover and simmer for 12-14 hours, adding water as needed to keep the bones submerged. Skim any scum away that may form from time to time.
Allow the broth to cool slightly. Strain twice, first through a large-holed colander, then again through a fine-mesh strainer. You can now allow the broth to cool to room temperature and refrigerate for up to one week or freeze for up to six months (zip top bags allowed to freeze flat are a great way to store broth).
Let me know what you think. As always, we’d love to hear from you!