There is an old South American saying “a good broth can raise the dead”. Homemade stocks are rich in calcium, magnesium, phosphorus, glucosamine, chondroitin, gelatin, and other trace minerals. It is basically a delicious and versatile multi-vitamin. Maybe those South Americas had it right.
Commercial broths are expensive and often have MSG and other preservatives added. On the other hand, homemade bone broths in addition to being cheaper are gelatin rich, packed full of vitamins and minerals. With bones saved from leftover roast chicken and vegetable scraps saved in the freezer you can make a gallon of broth for literally pennies.
Roast Chicken Bone Broth
Bones leftover from one roast chicken, picked clean
1-2 cups of vegetable scraps or whatever volume you have on hand (onion trimmings, carrot peels, celery leaves, potato peels, etc) or 1 quartered onion, 2 chopped carrots and 2 stalks chopped celery
3 cloves garlic, crushed
2 Tablespoons unfiltered apple cider vinegar
2 bay leaves
Place all ingredients in a large stock or crock pot. Pour in enough filtered water to cover bones and vegetables. Bring to a low simmer or cook on low for at least 24 hours or until the bones are flexible. You may need to add more water during the cooking process.
When done, allow stock to cool. Strain through a sieve and pour stock into glass jars. If you plan to freeze some of the stock, only fill the jars 2/3 full to allow for expansion in the freezer.
Large stock pot or crock pot with lid
Glass jars for storage
The variations are really limitless. Use whatever vegetables and bones you have on hand. Saving chicken and beef bones and freezing them makes the ingredients for broth readily available.
If you have beef or lamb bones, roast them in the oven until fragrant, as this will improve the flavor of the stock.
Throw in a bundle of parsley and/or thyme just when you turn the heat off to allow stock to cool.
Add a few tablespoons of coriander seeds or a cayenne pepper with the vegetables.
Salt and pepper to taste before serving.
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