HOW TO VIDEO | Making Chicken Bone Broth
The thought of making bone broth sounded incredibly intimidating to me when I first heard about it. It seemed like something outside of my cooking realm. However, nothing could be further from the truth. AND, you don't need a lot of bones to make it happen, just start with a single whole roasted chicken. You've got this.
- 6-12 Quart Pot with Lid
- Freezer Safe Freezer Containers, (I prefer mason jars of various sizes)
- Cheese Cloth
- Second Large Pot or Lage Bowl
- Easy Pour Measuring Cup (or other)
- 1 Whole Roasted Chicken, meat removed and set aside, (click here to get the recipe)
- 1 Lemon, cut in half
- 3 Garlic Cloves, peeled
- 2" x 2" Piece of Ginger, skin removed
- 1 Sweet Onion, quartered
- 2 Carrots, cut in thirds
- 1 Fennel, include fronds and cut in thirds
- 1 Small Bunch Dill, whole
- 1 Dozen Thyme Stalks, whole
- 2 TBS Kosher Salt
Add all the ingredients (prepped as noted) above to a 6-12 quart pot. Fill with water, if using a 6 quart, fill to almost full, if using a 12 quart fill half way.
Set on the stove, bring to a boil, then reduce to the lowest simmer and cook 12-24 hours.
Lay cheese cloth over the strainer and place strainer on top of a second large pot, or bowl.
Carefully pour broth through the cheese cloth to strain into the bowl.
Wrap up bones and veggies into the cheese cloth and toss.
Using an easy pour cup, fill containers, seal and freeze or refrigerate.
NOTE: Will be good 7-10 days in the refrigerator. Freeze for up to 6 months.
Place container in a pot and fill with hot water. Let sit for 10 minutes, then drain water and refill until broth is liquid enough to come out of the container.
Pour broth into a pot and set on the stove, bring to a simmer then use.