Homemade Chicken Bone Broth
All of us come from a heritage where at some point in history our ancestors used nearly EVERY part of the animal that they raised or hunted. My maternal grandfather’s family made it a family get-together, much like you’d read in Little House in the Big Woods by Laura Ingalls Wilder. They’d use nearly EVERY part of that hog. So, when I started thinking about all of the things that our modern culture wastes, (including myself,) I was a bit guilty. I also knew that homemade anything tastes better and is better for you. I sat looking at the chicken carcass of the roasted chicken we had for dinner and wondered if I could do better by that bird. She certainly had just made my mouth rather happy.
About 12-13 years ago, I made my first chicken bone broth. I’ve dropped some things here and there through the years, because of time, such as homemade bread and even skipping a garden last year. But I’ve never gone very long without some sort of homemade broth. As I mentioned above, you won’t taste a better broth from the store AND there are no preservatives in homemade broth. You can make it as natural and organic as you wish. There is nothing like it, truly.
I usually freeze mine, but with my new electric pressure canners, I’ve been canning it. It makes it that much easier to pop it open and put it in my soups.
Homemade Chicken Bone Broth
Chicken bones, (preferably the whole chicken’s bones)
1 Onion, halved
5-8 Garlic cloves, smashed
2-3 Carrots, halved
2-3 Celery Stalks, (I use the inner stalks with the leaves)
Herbs (I’ve used many, but my favorite is thyme and bay leaves, according to taste)
1/2 lemon (squeeze juice into pot, then throw the whole thing in the pot too)
2 T. Salt (you can use less or more, according to taste. I have a VERY large stock pot.)
2 t. Pepper
Water to fill the pot
- Gather your aromatics. You can pick and choose your own vegetables and spices to put in. I use whatever is handy. I always have carrots, celery, garlic, and onion. Sometimes I use leek, if I have it. For turkey broth, I’ve used an orange instead of a lemon before. If I have them, I’ll put in a few mushrooms too.
2. If you haven’t taken the meat off of your chicken, do so. This is a chicken bone broth. There is enough flavor in the little bits left that you’ll still get a rich broth that is very healthy for you.
3. Fill the pot with water. I have a very large stock pot for my very large family.
4. Bring to a boil on high. Then turn down to low, and simmer for several hours. I’ve simmered for 12+ hours before.
5. Strain the broth to separate the bones and aromatics from the liquid. You can also skim off the fat, if that’s your thing. I personally like it to stay in, as it has a lot of flavor.
6. Use the broth immediately for a soup. Or if you want to save it for another time, you can put it into glass jars and pressure can it for 40 minutes on high pressure. I also put it into disposable plastic containers or gallon freezer bags laid flat and stuck them in my freezer. The jars make it easier if you are in a hurry, but if you stick the bag in a pan of hot water, it will thaw faster. Just make sure it is sealed well.
When the cold weather sets in, soup always sounds amazing. Making our soup with homemade broth makes it not only taste better, but it is better for us. There are a lot of necessary nutrients in bone broth that our bodies need, such as calcium, magnesium, potassium, and phosphorus. It boosts your immune system, and makes your joints feel better too.
You can do this same recipe with different meat bones, such as a ham bone, turkey bones, fish bones, and even shrimp shells. I’m such a nut about making broth, that at least 1/4 of my deep freeze is broth, as well as a good portion of my shelf.
Try this! It’s very easy and good for you!