Chicken Bone Broth

There is something about making a broth that feels very virtuous.

I am not sure if it is because it feels like you are upholding traditions, knowing you are not being wasteful using the whole animal.

Maybe, it is that there is an entire other meal that can be created from the broth. You can make soup, a gravy. It’s perfect for feeding a sick child or dropping off to a sick friend, adding flavour to dishes, not to mention the fortune you save making your own.

Whatever way, it ends up being used, making it always brings me joy.

Especially now I have a slow cooker, it makes it super easy just to chuck everything in after we eat a roast, add a few bits whatever is in the fridge and forget about it for 24 – 48 hours.

INGREDIENTS

1 chicken carcass ( I usually use leftover from a roast)

1/2 onion

A few stalks of celery

1 carrot or ends of a few carrots

Top leaves of a leek that you don’t usually use in cooking (wash as dirt can get into these)

A few springs of parsley

2 tablespoon apple cider vinegar (this helps draw the minerals from the bones)

2 bay leaves

5 black peppercorns

Water (enough to cover the chicken)

METHOD

Place everything in the slow cooker and turn on low for 12 – 48 hours.

Alternatively place everything in a large pot with a lid, bring to the boil and then turn low and simmer gently for a few hours or as long as you have time minimum 1h.

At this point, I add salt to taste. Let cool and then drain through a sieve.

I usually measure in 250ml (1 cup) amounts and freeze in used yoghurt pots or ice cube trays. That way I have some large quantities and smaller cubes to use as and when needed.