This recipe results in a super charged, nourishing bone broth that is FANTASTIC for any recipe that calls for broth. We use it as the base for all of our homemade soups and stews. Fair warning though, when you’re making this, it’ll look like death in a pot until you’re done 🙂
You may feel a bit witch-like making this broth. We do. But it’s an easy, great way to create another healthy meal after Thanksgiving, or anytime you serve roasted chicken.
Here’s what you’ll need:
- two chickens (preferrably organic or hormone/anti-biotic free) or one turkey
- one large crock pot
- one fine strainer
- a large bowl
- a fridge/freezer (or your back patio if its winter time)
First step: Disembowel and pluck each bird. We’ve never done this. We prefer to buy our whole birds already prepped from the store, but maybe some of you are chicken farmers…..
Second step: Cook up the chickens or turkey however you like to do it! We love oven roasted chicken served with veggies and a salad.
Third step: Remove the meat that is left on the bones (just the big stuff! Leave the hard to get meat) and store it in the fridge to add it to soup, use it for sandwiches or whatever. Then, place the bones in a large crock pot. Once they’re in, fill the crockpot with water until the bones are covered.
Fourth step: Turn on the crockpot! To get the most out of the bones, turn it on to low and let it simmer over night. (We let it simmer out in the garage or our whole house smells like Thanksgiving all night–up to you). If you are needing a quicker method, turn it on to high for at least 4 hours.
Perfect! You’ll now want to put your bowl in the sink and your fine strainer above your bowl. Pour the crockpot out into the strainer and let the bones cool there until you can handle them.
Once the bones are cool enough to touch, you can choose to remove whatever meat remains on the bones (it will easily come off now) and store it in the fridge with the other meat, or, you can just not worry about getting that last little bit of meat and discard everything in the strainer.
Refrigerate the bowl of broth so the fat will rise to the top and harden so you can skim it off with a spoon. It usually takes a good 6 hours to cool properly. If you want to expedite the process, you can put the bowl into the freezer for at least a couple hours.
If you don’t do this step, your soup will still be delicious, but it could be a little on the oily side depending of the fattiness of your bird. (Once, we skipped this step and went right to making soup and it was so oily that it felt like we’d all applied chap stick to our lips. So skim it if your birds a fatty.)
When it has cooled properly, you’ll see that the fat has risen to the surface, and separated from the broth (above), leaving a very distinct layer. You’ll also note that the broth seems more like a bowl full of jelly than liquid. Well done! That means your broth is super charged with collagen and all the good stuff bones have to offer!
With a large spoon, gently skim the layer of fat off the top. You’ll be able to feel and see the separation between the fat layer and broth layer.
Once you’ve skimmed it, chuck the fat (if only it were that easy to get rid of fat in real life, am I right?). And WHAM, you’ve got yourself a beautiful big bowl of broth to use in your next broth recipe or soup! ENJOY!