I love bone broth especially chicken bone broth as I find it to be very nourishing and delicious. Many recipes suggest cooking chicken bone broth for up to 15 hours, but I have simmered the broth for as little as 3 hours and the broth has been delicious. The point of bone broth is to get the nutrients and gelatin from the bones so don’t be surprised once your broth has cooled as it will be the consistency of jello. Roasting the chicken at a high temperature adds tons of flavor to the broth. I like to use chicken that has the meat still attached as I think it adds even more flavor to the broth, but many people just use the bones. I store my chicken bone broth in the refrigerator for up to 3 days in a sealed container. I also like to share some of this broth with my pups mixed in with their dog food. Enjoy!
- 1 Whole organic or all-natural high-quality chicken (weighing about 3 pounds) + 6 drum sticks with as much skin pulled off as possible or chicken wings
- 1/2 tablespoon butter
- Filtered water or spring water enough to cover the chicken
- 1 teaspoon apple cider vinegar
- Sea salt to taste
- Preheat your oven to 450 degrees Fahrenheit.
- Cut up the whole chicken and trim off as much fat off of the chicken and drumsticks (or whatever cuts of chicken you are using) as possible.
- Cut slits in the drumsticks lengthwise so the bone is exposed.
- Melt 1/2 tablespoon butter and brush the chicken on all sides with the butter
- Arrange the chicken pieces on a large roasting pan and place it in the oven.
- Roast the chicken for about 1 hour turning the bones to roast the other side after about 30 minutes. You can roast the bones for up to 2 hours removing the chicken from the oven once it has reached your desired color. I prefer golden brown. Place the chicken in a large stockpot.
- Add some water to your cookie sheet and stir it to get the drippings off of the pan and add the drippings to your stockpot.
- Add enough water to cover the chicken, salt, and apple cider vinegar and bring the broth to a simmer.
- Turn down the heat to medium-low and simmer the broth covered for about 3-4 hours checking the broth about every 30 minutes giving it a good stir with a wooden spoon and adding additional water to cover the chicken as needed.
- Once the broth is done, strain the broth to remove the bones and any large bits. Pour the broth into a shallow container and add a handful of ice cubes to rapidly cool the broth. Place the broth in a container and cover it. Place it in the refrigerator immediately.
- Once the broth has cooled, skim off the fat that has solidified on the top by scraping it with a spoon.
Source: Janel from Twelve Basketfuls