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!
Calories
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.