Homemade broth made from organic or pasture-raised chicken bones.
Chickens that are pasture-raised or organic will have a higher Omega-3 and mineral content. Ultimately, they are healthier for your body.
It's good to use the best quality bones you can find to make a broth. Bones can often be found in the freezer section of the grocery store, or you can ask at the butcher counter if they have any.
2 pounds of bones
1 onion, cut in half, with the skin on
6 carrots, washed but not peeled
2 stalks of celery, washed
2 Tbsp Organic Apple Cider Vinegar (helps extract minerals from bones)
Optional: 1 bunch of parsley stalks, 1 teaspoon or more of raw salt, 1 teaspoon peppercorns, additional herbs & spices to taste.
You can add 2 cloves of garlic for the last 30 minutes of cooking, if desired.
Place the bones, carrots, and onion on a lightly oiled tray.
Place the onion, cut side down with the skin on. Carrots can be roughly chopped (you may need two trays).
Roast in a medium oven for 45 minutes to 1 hour, until everything is brown.
The onion should be caramelizing. This is what brings out the sweetness and flavor.
When browned, place in a crock pot or stock pot. Then add all of the other ingredients.
Cover with water to about 4 inches above the bones, and simmer on low for 24 hours.
(When using a crock pot, bring the water to a boil first, as it takes too long to come up to heat in the crock pot).
If a froth comes to the surface, skim it off.
When it has a good flavor and the bones are soft, strain and allow the fat to settle to the top. You can either scoop the fat off with a large spoon, or use a stock jug. You may also allow it to cool and refrigerate; the fat will harden at the top and can then easily be taken off.
Jannette Elliffe Gorman