Chicken Bone Broth
1 Rotisserie Chicken (Cooked)
2 Boxes (32oz) Organic Free Range Chicken Broth
2 Yellow Onions
3 Celery Stalks
3 Whole Garlic Cloves
Salt & Pepper
I have never made bone broth before and honestly it seemed very intimidating.
To save up chicken or beef bones, scraps of veggies, and then let them simmer for hours on the stove felt like it would be a lot of work. I called my boyfriends Mom to ask her what her secret was because she said she makes a batch about once a week. She said the key to making a really rich broth was to use boxed organic free-range chicken broth instead of water. I tried out her method and here is what I did.
To start off, I really didn’t measure anything.
The great thing about bone broth is that you can use scraps of leftover veggies and any herbs you have. This will give your broth a great depth of flavor. My recipe is merely just a starting point and a “basic and quick” bone broth.
I bought a pre-cooked and seasoned rotisserie chicken. I purchased mine at Mothers Market, but what you are looking for is organic, no hormones or antibiotics added, grass fed if possible. This is important because while meat is definitely not a health food, the nutrients from the bones can be great for your gut lining. You want to make sure the bones from the chicken you use do not have any added hormones or antibiotics because when you simmer bones for hours, you are getting the nutrients straight from the bones of the animal and you want your broth to be as nutrient-rich as possible. The brand I bought was smart chicken and it was about $14, but the quality is really good. I couldn't wrap my head around spending $14 for a whole chicken at first, but you truly can taste the difference. It's pre-cooked for you, organic, 100% air-chilled, no hormones or antibiotics added.
Her advice for the chicken was to look for the brown and golden ones. You want a crispy seasoned chicken skin.
If the chicken you buy from the store looks browned enough, you can just skip the first step below.
If you can see that the skin of your rotisserie is not browned enough, drizzle 1 teaspoon of olive oil and some pepper or herbs to the skin and pop in the oven at 350 degrees for about 10 minutes.
After it’s out of the oven, you cut the breast meat from bones and set aside to use later.
Roughly chop the following veggies. Keep in mind you will be straining all the vegetables afterwards anyway, so they do not need to look pretty.
2 yellow onions
3 celery stalks
3 whole peeled garlic cloves
Parsley & Thyme
You will saute these together in olive oil in your stockpot for about 10 minutes and season with salt and pepper.
Add the rotisserie chicken and it’s bones to the stockpot. You do not need to break anything apart just as long as it fits in your pot. Stir it around with mixed veggies for a few minutes to get flavor from the mix.
Add both boxes of broth to the stockpot. You want all of the bones to be completely covered in broth. Bring to a boil and then cover and simmer on very low for an hour and a half or two on the stove, stirring every so often.
Strain broth with a fine mesh strainer.