Homemade Bone Broth

Making your own bone broth is much easier than you might think, and it’s one of my favorite ways to get another meal out of a roasted chicken.

Instead of throwing away the bones after dinner, save them and turn them into a flavorful homemade broth. I love having bone broth on hand for soups and stews, or using it in place of water when cooking rice or other grains.

It’s simple, economical, and a great way to use more of the food you’re already buying.

Why Bone Broth?

Bone broth has become incredibly popular over the years, but it really isn't anything new. People have been simmering bones to make broths and stocks for generations.

The slow cooking process pulls components from the bones and connective tissue into the broth, including collagen-derived gelatin and amino acids. The exact nutrient content can vary quite a bit depending on the bones used, the amount of water, and how long the broth is cooked.

I look at bone broth as another nourishing whole food to incorporate into your diet rather than something you need to drink every day.

Ingredients:

• 1 whole free-range chicken or 2-3 pounds of bony chicken parts such as necks, breastbones, and wings

• 4 quarts cold filtered water (16 cups)

• 2 tbsp apple cider vinegar

• 1 large onion coarsely chopped

• 2 carrots peeled and coarsely chopped

• 3 celery stalks coarsely chopped

• 1 bunch parsley

• salt and peppercorns to add some flavor

Directions:

1. Place chicken bones, from leftover meal, in a large stainless steel pot with water and vinegar, and all vegetables except parsley. Bring everything to a boil and remove scum that rises to the top. Reduce heat, cover, and simmer for 6-24 hours (the longer it simmers the more minerals it will absorb). The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add the parsley. This will impart additional mineral ions into the broth.

2. Remove the whole chicken or pieces of bones with a slotted spoon. Strain the stock into containers of your liking and reserve in your refrigerator until the fat rises to the top and congels. Skim off the fat and reserve the stock in covered containers in your refrigerator or freezer.

A Few Tips

Don't have time to make bone broth right away? Freeze your leftover chicken bones and make a batch when you have time.

Once chilled, your broth may become somewhat gelatinous. That's normal and comes from the gelatin extracted from collagen-rich connective tissues during cooking.

Store homemade bone broth in the refrigerator and use it within about 3 to 4 days, or freeze it for later.

I like freezing it in different-sized containers so I can pull out exactly what I need for soups, stews, sauces, or cooking.