Super Easy Chicken Bone Broth
Rich, hearty chicken bone broth is full of flavor and healthy collagen. It's super easy to make and can be used in place of stock.
Equipment
- Crockpot, 4 quart or larger (preferred method, but a stock pot works, too)
- Freezer containers (4-cup deli ones work well)
Ingredients
- 8 cups Chicken bones (approximate amount)
- 1-2 onions cut in chunks
- 5-6 whole garlic cloves
- 2-3 celery ribs cut in half
- 2-3 carrots cut in half
- 2" piece fresh ginger, peeled
- 1 lemon, sliced or quartered
- 8-12 cups water
Herbs - fresh or dried in any combination (if using dried, use 1-2 teaspoons each)
- 2-3 sprigs each rosemary
- thyme
- parsley
- oregano
- sage
- ½-1 teaspoon powdered turmeric
- 1 teaspoon peppercorns
- 2 bay leafs
- 1-2 teaspoons kosher salt
Instructions
- Add all ingredients to a 4-quart or larger crockpot. Add water to cover by at least an inch.
- Cover and cook on high for about 4 hours or until bubbling. Lower the setting to low and continue to cook for 18-24 hours. If using a stock pot, cover and cook until it starts to boil, then lower to simmer and continue to cook for 8-12 hours.
- I usually start my bone broth in the morning and let it simmer overnight. Do not cook overnight if using a stock pot!
- When done, bones should be very flexible when pressed with a spoon.
- Pour broth through a fine mesh strainer or colander into a large bowl, pressing on the cooked bones and vegetables to get all the juices.
- Refrigerate until cool. Divide among storage containers and label.
- Bone broth will last 3-4 days in the refrigerator and 3 months in the freezer.
- Bone broth is great in soups, stews, risotto, gravy, casseroles, and to drink.