Bone broths are amazing. They are good for every part of you, from the hair on your head to your toenails. Broths are very simple to make, and are so much cheaper than buying an inferior commercial product. Most of your ingredients for a good chicken broth are leftovers that would otherwise be thrown away. You start with putting the carcass of a whole chicken in your slow cooker. Using the juices that escaped when you cooked the bird will add rich flavor. If you have access to some chicken feet you can add half a pound to a pound of those. The feet contain quite a bit of gelatin which will add extra nutrition, but you can still get good broth without them.. Pour in enough water to cover the bones. Adding about a tablespoon of apple cider vinegar helps release the nutrients from the bones, but doesn’t affect the taste. There is another optional add in that requires a bit of forethought. If you save and freeze the ends of carrots and celery you can add those for more vitamins in your broth. Set the temperature of your slow cooker or crock pot to low and let it simmer 8-12 hours. Longer is better, so I’ve found overnight works best.
After the broth is done cooking let it cool and put it in the refrigerator for an hour or so. Then take it out and skim off the fat that collected on the top. I got in a hurry once and skipped this step. The broth was greasy and had an unpleasant feel to it. Don’t skip it, skim it. (Sorry, couldn’t help myself) Now you can freeze your broth and use it as a base for soups, stews, or in any recipe calling for broth or stock. One more tip: if you want to freeze it in small amounts to use in a recipe you can add tablespoons measured tablespoons in an icecube tray. Pop them in a freezer bag after they’re frozen and then you won’t have to thaw a whole container for just a couple of tablespoons of broth.
Enjoy the health benefits, great flavor, and savings from making your own chicken broth!