Low Waste Chicken Bone Broth
There are many benefits to roasting a whole chicken and one of those is using the carcass to make a delicious bone broth! Not only do you save money and reduce waste, but the end result is super nourshing and can be a great addition to many other recipes. Save those vegetable ends and try this easy, flavourful recipe!
Total Time:
2hrs 5mins
Prep:
5mins
Cook:
2hrs
Dietary Preference(s):
Gluten Free, Low Carb, Paleo, Shellfish Free
Ingredients
- 1 carcass from a recently roasted chicken
- 2 carrots, halved
- 2 celery stalks, quartered
- 1 onion, halved
- 1 head of garlic, halved
- 1 tbsp sea salt
- 1 tbsp apple cider vinegar
- 8 sprigs of fresh herbs (rosemary or thyme or parsley or a mix)
- 1 quarter lemon
- 12-16 cups water
How to Make It
1.
Save the carcass and any other bones from roasting the chicken and add to a large pot or dutch oven. Add in all of the other ingredients to the put and cover with water until generously covered (about 12-14 cups water).
2.
Bring to a boil and then turn the heat down to hold at a simmer and cover most of the pot with a lid.
3.
Cook 1-2 hours or until it’s reduced by about a ¼-⅓ and the broth is a light golden colour. Taste and adjust the seasoning with more salt if needed.
4.
Remove from the heat and strain by pouring the stock through a strainer into a bowl to remove all of the aromatics and chicken carcass, so the broth can cool.
5.
Once cooled, store in an airtight container in the refrigerator for up to 5 day or freeze for up to 4 months.
