Making homemade Chicken Broth and Chicken Bone Broth from scratch is simply easy to make! Every week we slow cook a chicken in the Dutch Oven or cook it in the Instant Pot. So while the chicken is cooking the broth is also coming together. We literally use every bit of the chicken to the bone. The great think about it, is we know exactly what ingredients go into the broth.
Here is one of our recipes from where we make Homemade Chicken Broth
When cooking a 5 pound chicken, we plan ahead and we know that we don’t throw away the broth nor bones. When dinner is done and the broth has cooled down we strain it into a jar and preserve it in the fridge. It gives about 3 cups of broth. I know, that we will be using it through out the week in our dishes or when I make soup so we don’t need to freeze it. You can always keep it in the fridge for 5 to 6 days. while it sit in the fridge, you will notice as it gets colder, it will build up a 1 inch layer of orange fat. If you decide to use the broth for soup, I would toss that away. In any other case you may want to use that fat to add more flavour.
What to do with the rest of the chicken, skins and bones?
The following night, I shred half of the remaining chicken to make a delicious casserole, and the night after I make chicken bone broth from what’s left of the chicken and the bones.
After making chicken bone broth, and removing all the vegetables from the pot and straining the broth into jars or plastic containers. You can store the broth in the freezer for about 2 months and the flavours will continue as is.
Difference between chicken broth and chicken bone broth?
Both broth are very similar. While the chicken simmers for a few hours, it results in chicken broth. As for the bone broth, we simmer it on low heat for 24 hours and we add lemon juice to it. By adding the lemon juice to the broth, it will help pull the collagen from the bones. The long simmering will release so much flavour and the collagen is truly nutritious, and it is gut healthy with many benefits. Once the bone broth is in the fridge the collagen will cause the broth to turn gelatin, while the chicken broth not as much.
How to store chicken bone broth in the freezer
If I was to make soup, I would fill plastic container or jars with 3 cups of broth. If I was to use it in small portions, I would store the broth in ice cube trays. It’s a great option for small servings of broth.
What to do with the vegetables used in the making of the bone broth?
In a medium pot, add 3 cups of broth. Blend the vegetables with a hand blender to make a nice beautiful puree. Then, add 1/2 a cup of red beans, corn kernels, a carrot and potato. Add a pinch of salt, 1/2 cup of water and bring it all to a boil. When the potatoes and carrots are almost fork tender poach an egg directly in the stew and enjoy!
How to making Homemade Chicken Bone Broth
Dutch Oven - Homemade Chicken Bone Broth
this delicious chicken bone broth is truly nutritious, and it is gut healthy with many benefits.
- leftover chicken skins and bones
- 1/4 cup olive oil
- 1 bay leaf
- 1/2 cup white wine
- 1 onion, cut in half
- 2 stalks celery, chopped in 3 pieces
- 3 garlic cloves, crushed and unpeeled
- 2 carrots, chopped in 3 pieces
- pinch of salt
- 1 tbsp dry oregano
- 10 ml dry rosemary
- 1 tsp piri-piri
- 1 fresh squeeze lemon
- 4 fresh thyme stems
- Step 1 In a large Dutch Oven, add in the chicken skins and bones.
- Step 2 Toss in all the other ingredients to the pot.
- Step 3 Fill the pot up with water a little more than 3 quarters full. Cover and allow the broth to simmer on low heat for about 24 hours.
- Step 4 Once the broth is ready. Allow it to cool and remove the skins and bones from the pot.
- Step 5 While for the rest of the ingredients transfer them into a bowl.
- Step 6 Using a strainer, pour the broth into the jars, ice trays or plastic containers.
- Step 7 In the mean time, before reaching room temperature, store them in the fridge or freezer.