chicken bone broth
Bone broth has gained popularity in recent years, due to their potential health benefits. You can spend $5 a cup of bone broth from the health food shop, or you can use your left over roasted bones and veggie scraps to make your own. This recipe is quite versatile and can be enjoyed as a warm, comforting drink, or can be used for a base in soups, stews and sauces. It’s important to use high-quality ingredients and allow for a long, slow simmering process to extract the maximum amount of nutrients from the bones. This can be done using a stovetop, slow cooker, or pressure cooker, depending on personal preference and convenience.
Ingredients
Makes 2 1/2 litres
- 1 roast chicken carcass
- 10 cloves garlic
- 2 tbsp apple cider vinegar
- 2 tbsp minced ginger
- 2 cm fresh turmeric, finely grated
- 3 ribs celery, chopped
- 2 medium-sized onions, quartered
- 2 carrots, chopped
- 3 sprigs fresh thyme
- 1/2 tbsp salt
- 1 tsp pepper corns
- 3 bay leaves
- 4 litres water
Method
- Put all the ingredients into a pot
- Stove Top – Bring broth to a simmer, then reduce heat to low and cook for 12 hours. Check broth every so often to ensure ingredients are still covered by water. Add more water as needed Pressure Cooker – Cook on high pressure for 4 hours Slow Cooker – Cook on low for 12-24 hours. Similar to the stove top method, check that the ingredients are completely covered by water and add more water as needed.
- Strain the broth with a fine mesh colander to remove all the ingredients. Repeat until you are left with a clear, golden broth.
- Cool broth and skim any fat off the top.
- Now you can use the broth as a stock, the base for a soup, or just drink it on its own. The broth can be stored in the fridge for up to two weeks, or in the freezer.
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