Loading...Ingredients
- 1 whole organic free range chicken carcass
- 0.5kg of bony chicken parts such as necks, backs, breastbones and wings.
- Chicken feet (optional, but provide extra gelatin)
- 3–4 litres of filtered water
- 2–3 tbsp of vinegar (to improve mineral extraction)
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 large celery sticks, chopped
- 1 bunch of parsley
Instructions
- Cut chicken parts into several pieces.
- Place the bones into a very large stove pot with vinegar and vegetables (except parsley) cover with water. Let stand for 30 minutes.
- Bring the broth to boil. Remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavoursome it will become. About 10 minutes before finishing the stock, add parsley.
- Strain the stock into a large bowl and place in your refrigerator until fat rises to the top and sets. Skim off this fat. Divide remaining stock into containers to freeze or eat.
Notes
I have recently been experimenting with our new ceramic slow cooker (110% teflon free) and it works perfectly. Just follow steps 1-3 before returning the temperature to low and allow the bones to simmer for 24 hours. I picked our ceramic slow cooker up from Kmart for less than $60. We (and a number of friends) had had some trouble cooking bone broth with our old slow-cookers as the water dried up too quickly and consequently, it burned the contents. This is something to be mindful of when trialling this method.
How to Store Bone Broth
I use the smallest (purple) containers of the Decor Glass Match-Ups range to store our broth in the freezer. We pull one out as required. I use these glass storage containers (freezer safe) to avoid exposure to BPA, BPS and other dangerous chemicals, you can read about these here.
- Prep Time: 30 minutes
- Cook Time: 1440 minutes