Doesn’t bone broth sound intimidating? It did to me. It felt like what a witch would be stirring up on Halloween. However, bone broth is easy to make and ridiculously great for you health.
If you are roasting a chicken in the slow cooker, then making chicken stock overnight is super easy. However, you can also make bone broth from just bones. These bones you can get from a butcher, local farmer, local health food store or US Wellness Meats for online ordering. I got mine from Gilcrest Natural Farm at the Davidson farmers market.
You really want to make sure you are using quality bones for optimum results.
Before we get to the how to, let’s talk about why bone broth is so great for your health.
– the gelatin found in bone broth helps heal the gut and promote healthy digestion
– reduces joint pain and inflammation
– is chockfull of minerals which promotes healthy and strong bones for you
– inhibits infection and promotes a healthy immune system
– promotes healthy hair and nail growth
– aids in muscle repair and growth
So let’s get to it.
Roasted Chicken Bone Broth
– 2-3 pounds of chicken bones (backs, necks, etc)
– 1 tsp salt
– 1 tsp pepper
– drizzle of olive oil
– 1 bay leaf
– 1 Tbsp Apple Cider Vinegar
– Onions, carrots, celery, parsley (all optional)
– 1 Tbsp tamari (optional for a darker broth- I did not use)
*Note, you can use any type of bones that you want- beef, chicken, bison, duck, turkey, etc.
Preheat the oven to 350 degrees. Place the bones in a Dutch oven along with salt, pepper and a drizzle of olive oil. Roast for 30-45 minutes until fragrant.
Remove from oven and add water, enough to cover the bones.
Add the bay leaf and chopped vegetables if you prefer (adds flavor, but it optional). I added garlic cloves, carrots and onions.
Add 1 Tbsp of apple cider vinegar. Don’t skip this step, as the vinegar helps to draw minerals out of the bone making for a more health-potent broth.
Bring the pot to a boil then turn down to a simmer. Simmer for a minimum of 12 hours. This is easy to do if you are around for the house for the day, but if this amount of time makes you uncomfortable, use a slow cooker and cook on low for a minimum of 12 hours, up to 24 hours.
Strain the broth to remove the bones and vegetables.
Strain one more time through a sieve or cheese cloth to make for a more clear broth.
At this point the broth is ready! You can use it in soups of course, but also to add nutritional value when cooking rice or quinoa, or just drink a warm mug of it.
I usually freeze half of it for soups, but you can also freeze it in ice cube trays or in muffin tins to have smaller portions readily available to add to stir-fries or other dishes.
Please note that after refrigeration, the bone broth will be gelatinous. This is a good thing, meaning you properly extracted the ‘good stuff’ from the bones! Once heated, it will be completely fluid and smooth.
I won’t say you’ll never buy broth from the store again (I know I do!), but this broth is more flavorful and contains more nutrients than any you will find on a store shelf.
What homemade staple or food is most intimidating to you?
Though I have yet to try it, homemade pasta sounds intimidating to me!