Making and Using Chicken Broth

 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)