Chicken Bone Broth

Chicken Bone Broth (or Chicken Stock), made using leftover chicken bones.  A great way to add extra nutrients to your family’s meals.

Chicken Bone Broth

I would love to say I regularly make my own chicken bone broth,
but in reality, it’s something that is always on my to do list.  It was made a lot easier for me this week as I had a heap of chicken wing tips left over from my Chicken Wings with Hoisin Peanut Marinade recipe.

Homemade, slow cooked bone broth is really good for you as it contains minerals in a form that is easily absorbed by the body.  You can almost feel your body absorbing all the nutrients whenever you add broth to a meal.  I have been having mine in a simple soup of broth, chicken and thinly sliced cabbage.  This will make a great Winter soup.

As you absorb all the nutrients from within the bones, it is best to make from the best quality chicken you can get your hands on.

The recipe I have included is for a basic chicken bone broth, you could cook it for twice the time if you want and have the time.  Most broth recipes also recommend skimming the surface as you cook, but I have found it actually isn’t needed.  Once completely cooled in the fridge, a layer of fat will form on the surface, you can remove this when ready to use, otherwise it helps preserve the stock.

Chicken Broth

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• Total Time: 4 hours
• Yield: 1.5 litres aproximately 1x

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Description

 

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Ingredients

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• 1kg chicken wing tips (or any chicken bones/pieces)
• 1 onion, diced
• 3 cloves garlic, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 1 baby fennel offcuts, diced (optional)
• 2 sprigs parsley
• 1 sprig thyme
• 1 bay leaf
• 2 litres water

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Instructions

SLOW COOKER METHOD

Place all ingredients into your slow cooker on high for 4 hours.

Strain through a fine sieve into a glass jar.

Allow to cool and then place in fridge.  Once completely cool a layer of fat should form on the surface, skim this off before using.

Store in fridge for up to 5 days or freeze for up to 6 months.

STOVE TOP METHOD

Place all ingredients in a large stockpot, cover with lid, bring to a simmer over low heat then maintain a very gentle simmer and cook for 2 hours.

Strain through a fine sieve into a glass jar.

Allow to cool and then place in fridge.  Once completely cool a layer of fat should form on the surface, skim this off before using.

Store in fridge for up to 5 days or freeze for up to 6 months.

Notes

Different parts of the chicken will result in different types of stock.  The wing tips as I have used here, have a lot of cartilage rich joints and so produce a stock full of body.

• Cook Time: 4 hours