Posted by ChefKK | Filed under Recipes
Everybody knows how healthy bone broths are, right? All full of calcium, magnesium, phosphorus, gelatin, healthy fats, bone marrow…mmMMmm, good! It is ridiculously healing to the gut, and honestly, we could all use a little gut lovin’. So, to warm and nourish you on these cold winter days, here is an easy peasy lemon squeezy recipe for you to make your very own chicken stock at home. Use it as a base to sauces, soups, roasts, etc., or just sip it in a mug with a little salt – you’ll be doing your body and soul good.
Roasted Chicken Stock
Prep time: 15 mins Cooking time: 6 hrs or longer
By first roasting the bones and vegetables, you get a nice hearty flavor from the bones and all the sweet, juicy, caramelized potential from the vegetables. The minimum simmering time is 6 hours, but the longer you simmer, the more beneficial minerals you will draw out of the bones.
- 1 organic chicken carcass, along with the juices and gelatin from cooking it
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, including leaves, chopped
- 2 cloves garlic, peeled
- 1 bay leaf
- ½ teaspoon peppercorns
- Preheat oven to 350 degrees.
- Place chicken, juices, onion, carrots, celery, and garlic in a large baking dish. Bake for 30 minutes.
- Remove from oven and transfer contents of pan to a large stock pot. Add bay leaf and peppercorns.
- Add water until contents of pot are completely covered. Set burner on low, and allow to simmer for at least 6 hours.
- Periodically skim foam off top, and add more water as it evaporates out.
- When stock is done simmering, allow to cool slightly, then strain into another large pot. Pour stock into mason jars and store in refrigerator or freezer.