Homemade Chicken Bone Broth

Don’t throw out what’s left of your next roasted chicken or turkey. Add it to a slow cooker along with some veggies, salt, and pepper, and make a base for all kinds of soups and dishes. You can even freeze it!

The most economical staple in your kitchen is homemade bone broth.  If you’ve made a roasted chicken or turkey or purchased one from the deli, you likely have a carcass/ bones on hand.  Don’t throw them out, instead use them to make a hearty bone broth that you can use for soups, sauces, gravy, and more.

Making homemade bone broth is incredibly easy and you don’t need any fancy equipment.  I like to make my broth in a slow cooker overnight.  The aromas of the broth simmering for hours will make your mouth water, and it’s worth it for the luscious resulting broth.

What is Bone Broth?

Quite simply, it is the broth made from animal bones, specifically in this case a chicken carcass leftover from a roasted chicken.  It’s also called chicken stock or chicken broth.  You can also make bone broth from beef and pork bones and you would follow the same process.

How Do You Make Bone Broth

Making bone broth is quite simple.

1. Simply save the carcass and bones from your roasted chicken dinner.  Place the bones into a slow cooker and cover with water.
2. To get the most flavor out of your bone broth, the key is to add some savory herbs and vegetables while the broth simmers.  Add an onion, a handful of carrots, some celery, a sprig of thyme (or dried thyme) and a lemon.  The acidity of the lemon helps break down the collagen, making for a more luscious broth.
3. Cook the broth over low heat for 12 hours until it reduces by 1/3 or 1/2, leaving you with 6 to 8 cups of finished broth.  The longer it reduces, the more concentrated it gets.
4. Strain the broth and store in mason jars in the refrigerator or freeze in an air-tight container.

I like to label the broth with the date on the mason jar so I know when it was made.

What to Do With Bone Broth

You can drink bone broth, or use it for making soups, stews, sauces, and gravy.  The bone broth is comforting and nourishing.  Perfect if you are under the weather and just want a little

It can also be used in any recipe that calls for chicken broth or stock.

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You will notice that the broth gelatinizes when it’s chilled.  It may also have a layer of fat across the top if you included any of the chicken skin while cooking the bones.  You can either discard this if you don’t want the extra fat, or you can use it as it adds great flavor to your dishes.  Simply heat the broth just as you would any prepared chicken broth and the texture will thin out.

Homemade Bone broth

Don’t throw out what’s left of your next roasted chicken. Add it to a slow cooker along with some veggies, salt, and pepper, and make a base for all kinds of soups and dishes. You can even freeze it!

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Course: Broth

Cuisine: American

Keyword: bone broth, chicken broth, chicken stock

Cook Time: 12 hours hours

Calories:

Author: Eva Fry

Ingredients

• Chicken carcass and bones
• 12 cups of water
• 1/2 onion
• 1/2 cup carrots
• 1/2 cup celery
• a sprig of thyme or 1 teaspoon dried thyme

Instructions

• Save the carcass and bones from your roasted chicken dinner.  Place the bones into a slow cooker and cover with water.
• Add savory herbs and vegetables while the broth simmers.  Add an onion, a handful of carrots, some celery, a sprig of thyme (or dried thyme) and a lemon.  The acidity of the lemon helps break down the collagen, making for a more luscious broth.
• Cook the broth over low heat for 12 hours until it reduces by 1/3 or 1/2, leaving you with 6 to 8 cups of finished broth.  The longer it reduces, the more concentrated it gets.
• Strain the broth and store in mason jars in the refrigerator or freeze in an air-tight container.

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