What do you do with the roasted chicken carcass when dinner is done? What about the chicken wings that nobody wants? I usually save all the bones and freeze them until I have a container full of bones. Sometimes I freeze carrot, celery and mushroom bits too. I don’t eat as much meat as I used to so it usually takes a few months for me fill up the container with bones.
- Dump all the bones and frozen vegetables in a slow cooker and cover it with water and a tablespoon of apple cider vinegar.
- Add seasoning such as salt, bay leaves, peppercorn, garlic, herbs and whatever you like.
- Let it cook on low for about 24 hours.
- Sieve the contents and store them in different sized glass jars.
- If you use raw bones, blanche the bones first before roasting the bones. Blanching the bones will remove impurities and make the broth clearer. Roasting the bones before adding it to the slow cooker will give it better flavor.
- I accept all bones. I don’t discriminate.
- I prefer to cook my bone broth in a slow cooker so I don’t have to watch the fire over the stove.
- Adding a tablespoon of vinegar (any type) is suppose to help breakdown the bones to extract more flavor from the bones.
- You don’t need as much vegetables as you typically would use when making a stock. The broth is more concentrated than a stock.
- Use the largest stockpot or slow cooker that you possibly have because the bones takes up a lot volume. You will be surprised with how little bone broth you will get from such a large stockpot but then again, the flavor is much concentrated.
- When the bone broth becomes gelatinous at room temperature, you know you did it right.
- It’s good to store the bone broth in different size jars because some recipes requires less or more bone broth.
- When you are done, bury the discarded bones so it becomes compost.
How to Use Bone Broth
- Drink it as is.
- Use it when cooking quinoa, grains and rice.
- Use it as the soup base for noodles and congee.
- Use it in place of stock.