Transform those organic chicken carcasses into a comforting pot of homemade bone broth! Nourishing, rich in flavor and budget savvy, this recipe turns simple bones and vegetable scraps into a delicious base for your next soup. If you’ve never made broth before, this is the perfect place to start!
Makes about 12 cups
INGREDIENTS:
*1-2 organic chicken carcasses (depending on the size of your slow cooker)
**2-3 cups organic vegetable scraps (ends/stalks/peels of carrots, celery, onions, etc.)
1 teaspoon salt
10 whole organic peppercorns
1 teaspoon oregano
2 bay leaves
Cold water (enough to cover ingredients)
3 tablespoons organic apple cider vinegar
DIRECTIONS:
- Place all ingredients in a large pot over high heat on the stovetop. Bring to a rolling boil, remove from heat and transfer to a slow cooker. Continue cooking on low for 24 hours.
- Use a fine-mesh sieve to strain broth (discard solids) and allow to cool at room temperature, then pour into half-gallon Mason jars with lids. Store in the fridge until ready to use.
- Enjoy a hot mug of broth on a cold winter day or use it in your next homemade soup.
NOTES:
*Whether you’re roasting an organic chicken at home or picking up a cooked one from the store, be sure to save the carcass (just make sure it’s organic)! Once you’ve pulled off the meat, cool the bones, slip them into a zip-close bag and pop it in the freezer. You can remove the skin for a lighter broth, or leave some on for added depth. I usually keep the wing and back skin for flavor and trim away the heavier fatty bits.
**As you chop vegetables for various recipes throughout the week, save the scraps and store them in a zip-close bag in the freezer. When you’re ready to make your broth, simply remove the bag from the freezer and add to the pot. Alternatively, you can use fresh vegetables: 1 cup diced carrots, 1 cup diced celery and 2 large onions (halved).
