Chicken Bone Broth
If you’re looking to make flavorful, homemade Chicken Bone Broth then this is the recipe for you! A great tasting, healthy bone broth is super versatile. You can use it in so many different ways and best of all, you control the quality of the chicken. No longer do you have to buy boxed chicken broth from the grocery store that you just wonder where they are getting the chickens from.
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You’ll be surprised how simple it is to make your own homemade Chicken Bone Broth. Most of it consists of cooking in the dutch oven or crockpot so it’s super low maintenance. The majority of the time will be prep work, cutting up the vegetables, once it’s in the dutch oven or crockpot, that’ll do the rest of the work. Make sure you cook it on low to bring out all that nutritious goodness and flavor form the bones.
This Chicken Bone Broth is super versatile and useful. You can use it for a variety of different dishes where you need chicken broth/base. It’s a great way to use a leftover chicken as well. All you need is the carcass of the chicken, so if you are making another dish such as BBQ Chicken Flatbread or Avocado Chicken Salad you can use the leftover carcass.
Ingredients to Make Chicken Bone Broth:
- carcass of one whole chicken
- filtered water
- carrots skin
- celery stalks
- onions
- bay leaves
- salt
- pepper
How to Make Chicken Bone Broth:
- In a large dutch oven or crockpot, add the chicken carcass, water, carrots, celery, onions, bay leaves, salt and pepper.
- Bring the water to a boil then reduce to a simmer or set your crockpot to low. Cook for 12 hours.
- Remove from heat or turn off the crockpot then allow to cool. Throw out cooked vegetables and bay leaves.
- Strain broth through a fine mesh strainer. Store in the refrigerator for 4-5 days or freeze for 2-3 months.
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Chicken Bone Broth
Ingredients
- carcass of one whole chicken
- 12 cups filtered water
- 2 whole carrots skin on and scrubbed
- 3 whole celery stalks
- 2 medium onions halved
- 2 bay leaves
- 1 tablespoons salt
- 1 teaspoon pepper
Instructions
- In a large dutch oven or crockpot, add the chicken carcass, water, carrots, celery, onions, bay leaves, salt and pepper.
- Bring the water to a boil then reduce to a simmer or set your crockpot to low. Cook for 12 hours.
- Remove from heat or turn off the crockpot then allow to cool. Throw out cooked vegetables and bay leaves.
- Strain broth through a fine mesh strainer. Store in the refrigerator for 4-5 days or freeze for 2-3 months.
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