Nearly everything I cook will have a base of chicken stock as it is the most versatile and healthy liquid in my kitchen. Nearly all rice and grains are cooked in it, it is used 95% of the time for stews and soups, and part of other sauces. I have made my own stock for years after doing a comparison taste test between my broth and an expensive brand I bought in the store. Even as a novice cook mine was better.
Diets
[x] Flexitarian + Omnivore
[O] Vegetarian
[O] Pescatarian
[O] Vegan + Raw
[x] Gluten Free
[x] Weight Maint
[x] Keto Diet: high carb to protein ratio, limit food
[x] Mediterranean Diet
[x] Lectin Avoidance
[x] Oxalate Avoidance: ultra low
[?] Purine Avoidance: mixed answers on line some ok some say no
Chicken Bone Broth
How to make chicken bone broth using a slow cooker.
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RateServings: 8
Calories:
Ingredients
- 8 C Water
- Chicken carcass leftovers From your own or a bought rotisserie chicken
- 1 # Chicken backs chicken backs from butcher
- 1 # Checken necks chicken necks from butner
Instructions
Mise en Place
- Oven to 450F, prepare a parchment lined baking sheet.
- Set up slow cooker, add 4C water and set to high. Put lid on. This will be operating 24 hours.
- Estimate the amount of water you need. The ratio is normally 3:1 (water to bone by weight).
Prep Meat
- The water to bone ration is the minimal amount of bone needed. I tend to put in more.
- Place any leftover chicken bones, skins, and fat (frozen or not) into the pot.
- Uncooked chicken parts should be salt and peppered, and placed into a hot oven for ~30 minutes to cook and char just a bit. Then the bones, skin, and rendered fat goes into the slow cooker.
- Add water to cover all the meat. Place the lid on and walk away.
- Check every 3h or so, skimming off the dirty-foam that can start floating on the top of the water. Add more water if needed, but keep the level an inch or two from the very top of the slow cooker. The "creamy" look in the picture below is not foam, it is fat and I keep that in.
- At the 22 hour of cooking, if you want the broth more gelatinous, add some chicken feet.
- At the 24 hour mark the chicken parts will fall apart when you try to fish them out of the broth. Strain the broth to catch all bones and meat with the liquid going into glass containers, let them cool and into the fridge or freezer for later use.
Leftovers
- Here is a bit of the bones and the amount of chicken I pulled from those bones. I use the chicken to add to our dog food (he loves it) and although the bones are soft enough to eat I prefer to toss them. But from what I started with, I am tossing away only a very little amount compared to what I now have to feed my family and pets. Photo by PattyCooks.
- Left overs: Pick all the meat off the bones and I use that meat, with a bit of broth, to augment pet food. I discard the bones. I could also add this meat to the soup if I wanted as it would not hurt anything.
Notes
Nearly everything I cook will have a base of chicken stock as it is the most versatile and healthy liquid in my kitchen. Nearly all rice and grains are cooked in it, it is used 95% of the time for stews and soups, and part of other sauces. I have made my own stock for years after doing a comparison taste test between my broth and an expensive brand I bought in the store. Even as a novice cook mine was better.
Bone broth or stock is a little more viscous than a broth since we are cooking it long enough for collagen to leach from the bones. Do not use marrow-only parts for any bone broth, for I hear it tastes terrible (I am not interested in trying it).
Chicken Broth is clearer and thinner broth and I run the liquid through a finer mesh sieve to make sure it only has liquid.
Do not use aluminum stock pans for people like me can taste the aluminum in the resulting broth. I prefer an enamel covered cast iron slow cooker for the deed or have used a tall steel stock pot.
Nutrition
Sodium: 16mg | Calcium: 9mg
