Chicken Bone Broth from Roasted Chicken
This is another Kitchen Staple that is so much cheaper to make than to buy!
Recipe for Chicken Bone Broth from Roast Chicken
Yield: about 2 gallons for broth
Prep Time: 30 minutes
Cook Time: DAYS….
- 2 chicken carcasses
- 3 gallons of water. (preferably filtered)
- 4 tbsp of Apple Cider Vinegar
- 4 tbsp of Salt. (I LOVE pink salt!)
- 2 onions, quartered
- 1 head of garlic, cut in half
- Leftover veggies. (celery, carrots, or the like.)
- A Slow Roaster, or a Large Roasting Pan
- Add chicken carcass, skin, bones. EVERYTHING! Together with the salt, apple cider vinegar, vegetables, and 2 gallons of water.
- Cook on high for 1 hour.
- Skim the fat off of the top of the stock.
- Cook on low for 24 hours.
- Add the other gallon of water.
- Cook for an additional 12-24 hours.
What you’re left with is a very rich stock that can be frozen. When you use this stock for soup you add equal parts water. Use it for cooking: In noodles, casseroles, and rice for a POP of flavor!
NOTE: You can do the same thing with beef bones. Some butchers will even sell you bones for cheap or give them away for free!
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Brittany Freakin Chavez is a busy woman. She has a passion for improving people’s lives, and believes the best way to do that is through education! Brittany is the owner of Beautifully Connected: Doula and Massage in Oklahoma City. She is a passionate, motivated woman on a mission to share her knowledge and experience with everyone in the world!
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