Chicken Bone Broth
Chicken bone broth is one of the easiest bone broths to make. It is super nutritious and there are published studies showing how it improves immune function, probably why it has been traditionally used in cold and flu season. You can make delicious chicken bone broth using the bones left from you r Sunday roast chicken or fresh chicken carcass.
One roast chicken carcass OR fresh chicken bones 1Kg (including neck, wings, and skins)
1 medium carrot, peeled and sliced
1 medium onion (brown, white or purple, any onion is fine), washed and quartered (Don't need to peel the skin. The skin has more antioxidants than the onion itself. However, if the skin has black spots, peel and discard it.)
2 celery stalks, washed and sliced
1 leek, washed and sliced
2 parsley stalks, washed
1 thyme sprig, washed
1 bay leave
2 garlic cloves
5 whole black peppercorn
1.5 litre water (or enough to cover the chicken)
Step 1: In case of using fresh bones, rinse them under cold running water first. If using the roast chicken carcass, don't need this step.
Step 2: Place all the ingredients in a pot and add 1.5 litre cold water.
Step 3: Close the lid, and bring the pot to boil.
Step 4: As soon as it starts boiling, turn the heat down to keep simmering it for 5 hours.
Step 5: While it boils, skim off any scum that has come to the surface.
Step 6: Empty the pot through a sieve into a large bowl and discard everything left in the sieve. Your chicken bone broth is nearly done!
Step 7: Cool the bone broth quickly in a sink filled with ice water.
Step 8: Keep the bone broth in a refrigerator overnight to allow the fat rise to the top and get solidified.
Step 9: Remove the fat from the bone broth and divide the bone broth into small quantities as you want. You can refrigerate the bone broth for up to 3 days or freeze it for up to 6 months.
* Season the bone broth with salt when you use (drink or cook with).
** If you prefer to drink your bone broth as it is, you can add more vegetables when you boil the bone broth.
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