Rich in vital minerals, glucosamine, chondroitin and gelatin, bone broths are nutritional powerhouses. They’re inexpensive to make, richly nutritive and deeply flavorful. We try to incorporate broth into our daily diet for its many benefits. The cider vinegar used in this recipes helps to release more minerals from the bones.
This version of bone broth makes use of the leftovers from a roast chicken. Other broths can be made using whole, raw chicken.
|roast chicken stock|| |
- 1 Leftover Roast Chicken Carcass (try Perfect Roast Chicken or Roast Chicken with Prosciutto & Herbs)
- Vegetable Scraps (celery leaves, onion trimmings, carrot peels, garlic etc)
- 2 Bay Leafs
- 1 Tablespoon Cider Vinegar
- Pick the chicken carcass clean of useable meat and reserve that for another dish (like Asian Lettuce Wraps with Garlic Scapes).
- Add the chicken carcass, vegetable scraps and bay leafs to a crockpot.
- Pour filtered water over the carcass to cover.
- Add cider vinegar.
- Cook in your slow cooker on low heat for 24-hrs or longer.
- By adding water to the cooker, you can continue to cook the broth until the chicken bones become flexible and rubbery.
- Strain the broth through a fine mesh sieve and pour into mason jars.
- The broth should gel, but it is not necessary.