The Simplest Chicken Bone Broth
It seems to be human nature to over complicate things and build them up in our minds, so naturally I originally felt a little intimidated about making bone broth. But of course, it turns out it’s ridiculously easy and the taste is unbelievably soothing and cozy — far better than any store bought bone broths.
If you’re uncertain or have hesitations like I once did, hopefully this gives you comfort. It won’t be long before you can make bone broth without even needing to reference a recipe because it’s just that simple.
Now what’s to love?? Bone broth has been long used for supporting the body. It’s packed with minerals, protein and collagen and contains nutrients and compounds that are allies for:
⋒ gut health
⋒ mood (neurotransmitters)
⋒ connective tissue
⋒ joint health
⋒ heart health
⋒ skin health
⋒ sleep
I use it for soups but mostly I love it for sipping. It makes a lovely morning tonic with some medicinal mushroom powders blended in, or an evening night cap.
INGREDIENTS
Chicken Bone Broth
1 organic chicken carcass *see below
1 sweet onion, quartered
2 bay leaves
1 tsp himalayan salt
1/2 tsp pepper
1 tbs apple cider vinegar
1/3 c dried porcini mushrooms (optional)
Filtered water
4 cloves of garlic (added at the end)
Cooked Bones: The chicken carcass can be from an oven baked chicken or rotisserie chicken you've eaten, just remember to save the bones from the legs and wings for the broth. If you don't plan to make broth the day or two after eating the chicken, freeze the bones for later.
Raw Bones: You can also buy raw (organic) chicken carcasses but you'll want to roast them for 25 minutes at 400 to enhance the flavor. Raw bones are safe but never make for a delicious bone broth in my experience.
METHOD
Quarter the onions (no need to peel them) and place them in a crockpot or large pot with the chicken bones, bay leaves, salt, pepper, apple cider vinegar and the dried mushrooms if using. The vinegar helps pull nutrients out of the bones and makes them more absorbable, and the mushrooms add nice depth but are entirely optional.
Next add the filtered water until it generously covers the ingredients. I aim for about 2-3 inches.
Crockpot Method: Cook on the lowest setting for 24 hours. In the last hour, add the garlic (adding earlier can make it bitter).
Stovetop Method: Simmer on low for 24 hours, covered. Practice fire safety please. In the last hour, add the garlic.
Once the broth has cooked for 24 hours, strain it using a sieve or pasta strainer. Discard everything except the broth and then store the broth in mason jars or other heat resistant glass jars.
Keeps in the refrigerator for 5 days, or you can freeze it for later.
NOTES + TIPS
If foam develops on the top while cooking, these are impurities and can be removed with a spoon.
Bone broth typically gelatinizes when refrigerated because of the collagen content. This is normal and liquifies when reheated.
Gelatin is often drawn out of chicken when baking a whole chicken and this can result in a bone broth that has little gelatin. You often see the gelatin it in the bottom of the roasting pan when baking a chicken and this shouldn’t be discarded - it’s really yummy spooned over the chicken or vegetables and has healing properties.
If you’re looking for a more gelatinous broth, you can add 2 chicken feet which you can find at most markets. Just make sure to bake them first.
If fat (not gelatin) develops on the top after freezing, this can be removed with a spoon. I use it for cooking because it’s a quality fat but it can be discarded too.
If you have a chicken carcass and aren’t ready to make bone broth you can always freeze the chicken bones for later use.
If using the stovetop method and are worried about leaving it overnight you can always remove the pot from the stovetop and refrigerate it, just make sure to let it cool a bit first and place an oven mitt or two under it in the fridge if necessary. You can then continue cooking the following day.