Making chicken broth is very easy and a great money saver, not to mention all those wonderful nutrients you get from making your own. I have gotten into a rhythm and make us a whole chicken to eat every other week, then make broth with the carcass, dividing it into six portions so that three times a week we are eating our bone broth.
I use my Le Creset Dutch oven and place my chicken carcass along with 4-5 feet (my organic chicken farmer is kind enough to give them to me for free) and some vegetable scraps. I like to save my onion skins, ends from greens, carrot peelings, garlic skins etc... and add them to my broth to increase the nutrient content even more. I add enough filtered water to fill the pot with about 2 inches of space to the top of the pot.
When everything is in there and ready to go, I add a few tablespoons of apple cider vinegar and let stir it in and let everything sit for 2 hours before I start simmering the broth. I let my broth simmer on low heat, checking it a few times to make sure things are submurged in the water and to add water as needed, for 24 hours. I have never had a problem leaving it over night (we have a gas stove).
We it's all finished, I divide it into 6 portions and usually have enough to fill 3/4 full 6 two cup canning jars. I love to use this when I make my rice, soups, quinoa, teff, or stirring into mashed potatoes.
(Featured on
GNOWFLGINS,
The Nourishing Gourmet)
