Homemade Chicken Bone Broth
It's no surprise that bone broth is a hot topic in the world of wellness and Instagram foodies these days. It should also come as no surprise that I too am obsessed with the stuff. Some argue it's the same as chicken stock, and while the jury still mulls this one over, I am going to stand on the side that bone broth is far more nutritionally dense than regular chicken stock. It's loaded with gut-healing collagen, and nutrients from the veggies. Also, in an effort to reduce our food waste, Yale and I have started composting using THIS local service. Since we can't compost chicken bones, we figured we'd make bone broth out of our rotisserie chicken. It's so simple and delicious. Basically another way to clean out our fridge with whatever veggies are about to go bad. You can also omit the vegetables all together if you'd rather a more simple taste, but we wanted to include the veggies! All about reduce, reuse, recycle/repurpose! Enjoy!
- Chicken bones (we use the bones and some fat from a picked rotisserie chicken). Note: we do not include the skin as we like to try to control the sodium level as much as possible
- 3 stalks celery
- 1/2 white onion
- 3 large carrots
- 3 cloves garlic
- 1 tbsp pink salt or sea salt (ideally not table salt)
- Bay leaf (optional)
- Italian seasoning (optional)
- Green onion/leeks (optional)
Place the chicken bones in a crock pot. Cover the bones completely with filtered water. Add the veggies and other ingredients. Stir once before closing the lid. Cook for 6-8 hours.
After the 6-8 hours have passed, allow the broth to cool before straining the liquid from the chicken bones and veggies. Discard these. Place your warm bone broth in glass or non-toxic containers and store in the fridge for 7-10 days, or freeze for 3 months.