Bone broth is getting a lot of attention these days. Why pay premium prices for quality bone broth when you can make your own with stuff you were going to throw away anyway. It’s easy, a short ingredient list, and you’ll be enjoying the benefits before you know it. Here’s my chicken bone broth recipe and process!
Step 1: Roast the Bones!
Put the chicken bones on a sheet pan and put it in the oven @425 for about 20 minutes, until they’re a nice golden brown. The closer you get to burning them, without burning them, will result in greater depth of flavor.
Step 2: Scrape the pan
Move the bones to your crock pot or stock pot and add 1-2 cups of near boiling water to your sheet pan and begin scraping the awesome black and brown bits off of the bottom of the pan with a wooden spoon. Once you have everything scraped up dump the liquid into your stock pot, then top off with water and enough salt for your taste (I add less than I’ll need in the beginning and then finish seasoning at the end when it’s full flavor).
Step 3: Simmer down now
That’s really all you need, but I like to add a few bay leaves, a tbsp of peppercorns, some dried parsley, and a few allspice berries. Bring to a simmer, and let it go for 24 hours. Strain through a mesh sieve to remove the big chunks, if you want more clarity line the sieve with cheesecloth and strain again.
If you’re not going to use the broth within a week, you can store it in the freezer. I drink broth almost every day, so I’ll store 4-5 servings in a gallon ziplock bag in the freezer. Move the bag from the freezer to the fridge 2-3 days before you want to use it.
Bone Broth Recipe Wrap Up
If you read all this and still want to buy really good bone broth, check out Kettle & Fire – Organic Bone Broth Combo 2 Pack – (Beef and Chicken). It’s the good stuff.