Homemade Bone Broth [Chicken]
It seriously has been so cold in New England you would have never thought it was May! How could that be? Is Mother Nature telling us something... I.e., take away beautiful weather so that we stay the heck home. Please guys, seriously. I digress, but it's basically Chicken Noodle Soup weather. Am I right or am I right?
Don't worry, the is not a political/climate change/quarantine-PSA post (but, maybe that would be fun!) Because it's cold I figured it would be the best time for some homemade soup and I just had to share with you guys. I always make a Bone broth/Stock mix. I use all bones, and some veggie scraps that I have saved in a freezer bag throughout the week/months. I throw just about everything veggie scrap in there: celery ends and hearts, carrot tops/ pieces I won't eat, onion peels (washed of course), parsley and cilantro tails (you know those things you throw off when you use only the leaves), lime/lemons that you've already squeezed, garlic peels/bits and ends when you smash it in a garlic smasher-- throw it in there. What I do not add: kale stems (very bitter), eggplant or tomato ends, anything with seeds like bell pepper seeds or jalapeño, lettuce, mushrooms, potatoes, or cabbage.
For the bones, I add EVERYTHING: neck, giblets, legs and thigh bones, even the small bones, I place the whole breast bone, everything in there. Basically, I buy a rotisserie chicken (or roast a whole chicken-- more on that soon), shred it, and take all the bones and immediately put it in the freezer bag constantly growing in my fridge.
I don't add a lot of vegetables. The broth is BONE broth you want the collagen to come out from the bones, you're not making stock--necessarily. The vegetable parts are only for fragrance and a slight taste change. I cannot stand regular bone broth (especially that stuff in a carton-- yuck!).
6 qt. of filtered Water
3:1 part of Chicken bones (giblets, bones, but no skin) to vegetable scraps
2 tbs. Apple Cider Vinegar
2 Bay leaves
10 Black peppercorns
1 tsp. Sea Salt
Directions: Using a 8-qt crockpot, add in your bones, vinegar, bay leaves, peppercorns, sea salt, and then water. Place the lid on top and cook on high for 12 hours. Don't mess with it, don't stir, don't open the lid, nothing just leave it there. After 12 hours, give it a good stir, lid back on for another 6 hours (high). The water will reduce and that's fine.
Now you have to strain.
I turn off the crock pot, take the lid off, and let it cool-- it is SO HOT don't do anything now. Just let it sit there for 30 minutes with the lid off. It will cool down and it's easier to handle. Then I take out anything "big" that I can remove with a slotted spoon and discard. Then I pour the liquid over a cheesecloth into your storage container. Your bones will be soft and they may have even "broken"-- perfect. Use it for Chicken Noodle Soup!