How to Make Bone Broth
Get the most out of your whole chicken and easily make nourishing bone broth at home in a crockpot with left over bones.
Servings: 1 4-6 Cups
Calories: 1kcal
Cost: Under $5
Equipment
- Large Crockpot or large stock pot The size of crock pot or stock pot you use will depend on the kind of bones you use.
- Fine Mesh Strainer & Cheese Cloth
- Ladle
- Large Bowl or measuring cup This container will need to be big enough to fit your strainer and a large amount of broth.
- Funnel
Ingredients
- 6-10 cups Filtered water
- 1 Leftover roasted chicken carcass
- 1 TBSP Salt
- 1 TBSP Whole peppercorns
- 1-2 Carrots
- 1 Onion
- 2-3 Celery stalks
- 1-2 Garlic cloves
- 2 Bayleaf
- Chicken feet, chicken neck & chicken organs optional but highly reccomend
Instructions
- Set your bones in your crockpot or stockpot.
- If desired, add in additional ingredients and fill the remaining space in your water. You need all bones should be fully covered by the water.
- If using a crockpot, set your settings to low for 12-24 hours.
- If using a stockpot on your stove, allow your water to boil and then reduce to a simmer for 8 hours.
- After the broth has simmered, place cheesecloth over the strainer and place the strainer over a bowl.
- After that, use a ladle to transfer the liquid from the crockpot or stockpot to the prepared strainer. When the bowl is full, transfer the liquid into a storage container(s). When transferring into a canning jar, place a funnel in the jar being filled. This will allow you will have an easier and cleaner transfer.
- If canning your broth, follow your canning instructions.
- For broth that you’re going to use within the week or are going to freeze, let the liquid cool before replacing the lid.
- After cooling, place in the fridge overnight. If freezing, place in the freezer the next day.
- Your delicious and nutritious broth is now ready for use!