Most of my recipes include chicken or vegetable broth. I prefer to use broth over water because it adds instant flavor. Most broth sells for $2.00 a container so the cost adds up.
I’ve been looking for ways to save money, and one solution is to use Edward & Sons veggie cubes. They’ve helped but ultimately I decided to start making my own stock when possible. It saves money and I know exactly what’s in it.
I’m not a professional but this process works great for me. Put everything in a slow cooker. I’d suggest using onion, garlic, carrots, celery and raw herbs. However, you can use anything you want including things like leftover potato skins, but I’d avoid things like cabbage or broccoli.
You can use a whole raw chicken or raw chicken parts. I prefer to use the remains of a store-bought rotisserie chicken. I add peppercorn, Celtic sea salt, and two tablespoons of Bragg’s apple cider vinegar. The acid in the vinegar breaks down the chicken bones which is where the nutrients are.
Now turn the slow cooker on low and let the broth cook for twenty-four hours. Yes, I said twenty-four hours. When it’s done, the broth should resemble the above picture. You may have to scrape off the scum floating on top.
Once the broth is done, you need to strain it. I use a colander placed over a big pot.
At this point, you can test the bones. They should crumble when you press on them with your fingers which means the nutrients have cooked out.
As you can see, the broth need to be strained again so I use a mesh strainer this time.
I was able to get about six cups of broth from the carcass. You can drink the bone broth since it’s packed with nutrients or use it in your dishes. The broth will keep in the refrigerator for three days. After that, it’s best to freeze it. Enjoy your homemade chicken bone broth.