Updated and Revised October 2020
Yes, yes, yes, save those chicken carcasses, backs, leg and breast ribs (wrap and freeze them) - when you have accumulated a good amount of bones make some yummy, out-of-this-world chicken bone broth. MUCH better than store-bought, and there are oodles of ways you can use it ... chicken soup, as a base for chicken gravy, added to mashed potatoes (instead of milk), cook your egg noodles or rice in it instead of water, and much more!
And it's good for you! Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids. So the next time you think about throwing away those chicken bone parts, consider making your own chicken stock/bone broth instead! No "additives," simply pure 'liquid gold" for use in your yummy dishes!
Check out this link for more ways to use Chicken Bone Broth:
25 Tasty Ways to Use Chicken Stock
Add your chicken carcasses or bones to a large stock pot or slow cooker. Now add 3-4 large carrots, a whole onion sliced, some celery stalks, a couple tablespoons of apple cider vinegar, and water to cover it all.
Bring to a gentle boil, reduce heat and simmer for at least 5-6 hours, or until meat is falling off bones. For bone broth cook it in a large slow cooker on low 36-48 hours (this is the method I prefer).
Drain your bone broth, discarding solids. Allow bone broth to cool in your refrigerator overnight. Skim fat and either freeze or pressure can the bone broth.
For pressure canning, pour bone broth into canning jars leaving 1-inch head-space, and seal with canning lids and rings.
Process in a pressure canner 25 minutes (quart jars) at 11 lbs. pressure (or follow your pressure canner instructions).
Remove jars and allow to cool and seal.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
And it's good for you! Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids. So the next time you think about throwing away those chicken bone parts, consider making your own chicken stock/bone broth instead! No "additives," simply pure 'liquid gold" for use in your yummy dishes!
Check out this link for more ways to use Chicken Bone Broth:
25 Tasty Ways to Use Chicken Stock
Add your chicken carcasses or bones to a large stock pot or slow cooker. Now add 3-4 large carrots, a whole onion sliced, some celery stalks, a couple tablespoons of apple cider vinegar, and water to cover it all.
Bring to a gentle boil, reduce heat and simmer for at least 5-6 hours, or until meat is falling off bones. For bone broth cook it in a large slow cooker on low 36-48 hours (this is the method I prefer).
Drain your bone broth, discarding solids. Allow bone broth to cool in your refrigerator overnight. Skim fat and either freeze or pressure can the bone broth.
For pressure canning, pour bone broth into canning jars leaving 1-inch head-space, and seal with canning lids and rings.
Process in a pressure canner 25 minutes (quart jars) at 11 lbs. pressure (or follow your pressure canner instructions).
Remove jars and allow to cool and seal.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.