Making chicken broth is very easy and a great money saver, not to mention all those wonderful nutrients you get from making your own. I have gotten into a rhythm and make us a whole chicken to eat every other week, then make broth with the carcass, dividing it into six portions so that three times a week we are eating our bone broth.
I use my Le Creset Dutch oven and place my chicken carcass along with 4-5 feet (my organic chicken farmer is kind enough to give them to me for free) and some vegetable scraps. I like to save my onion skins, ends from greens, carrot peelings, garlic skins etc... and add them to my broth to increase the nutrient content even more. I add enough filtered water to fill the pot with about 2 inches of space to the top of the pot.
When everything is in there and ready to go, I add a few tablespoons of apple cider vinegar and let stir it in and let everything sit for 2 hours before I start simmering the broth. I let my broth simmer on low heat, checking it a few times to make sure things are submurged in the water and to add water as needed, for 24 hours. I have never had a problem leaving it over night (we have a gas stove).
We it's all finished, I divide it into 6 portions and usually have enough to fill 3/4 full 6 two cup canning jars. I love to use this when I make my rice, soups, quinoa, teff, or stirring into mashed potatoes.
(Featured on GNOWFLGINS, The Nourishing Gourmet)
Great chicken broth post, and the finished product looks so rich and nourishing! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!
ReplyDeletewww.easynaturalfood.com
I hope to see you there:)
Debbie