Whenever I roast a chicken, I save all of the bones and carcass afterwards to make a rich bone broth which is then used in soups, stews, risottos and wherever else stock/broth is called for.
We virtually lived on bone broth while we were on The GAPS Diet, and I was making it so regularly that I could have made it in my sleep if I had tried to! (I probably did!)
It is possible to use the same bones and make a few batches of broth, they just become a little less concentrated with each batch as the minerals leech out from the bones and into the broth.
You can store cooked, cooled chicken stock in the fridge or freezer for later use in Mason Jars. (Where To Find Mason Jars)
Homemade Chicken Stock
Chicken Carcass, Bones or Pieces
1 Onion, peeled and chopped
2 Carrots, chopped
2 Garlic Cloves, peeled and chopped
Salt & Pepper to taste
2 Tablespoons Apple Cider Vinegar (where to find apple cider vinegar)
Water to cover
1. Place all of the ingredients into a large crockpot and cover with water.
2. Leave at room temperature for 30 minutes to 1 hour. This helps the vinegar begin to draw essential minerals from the bones.
3. After an hour, turn the heat on and slowly bring the chicken stock up to the boil.
4. Once boiling, turn the heat down to the lowest, cover with a good fitting lid and simmer gently for at least 3 hours. The longer you cook the more concentrated the stock will become.
5. Once the stock is cooked to your liking, allow to cool completely before storing for use in soups, stews or other dishes.
6. Store Chicken Stock in the fridge or freezer in Mason Jars. (Where To Find Mason Jars)
Once you’ve made your chicken stock/broth, click through to read 10 Ways To Get Your Kids To Consume More Bone Broth.
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