Chicken Bone Broth: What is it + Recipe

I’m so excited to talk about my bone broth recipe today! I have made small changes to it over time and think this is the best one yet! There are so many ways you can make it your own to fit what you need and what you may have on hand at the time. The best part about making your own bone broth recipe is you know there is no additives or things you can’t pronounce included. If you need certain nutrients, you can add those in. For bones, you can purchase those or use your own. I made my own roasted chicken last week and used the bones from that. 

Before we jump down to the recipe, let’s chat about what bone broth actually is and how to use it. There are many differences between the stuff you see at the store. And it is versatile for you to use in a number of ways. 

Stock vs Broth vs Bone Broth

There is some confusion regarding the differences in these 3 items. Below are the basics you need to know:

• Stock usually made with bones and some meat still attached. People tend to roast these bones prior to using them to get all the nutrients out of the bone marrow. It also makes the stock more flavorful. Stocks are simmered for about 3-4 hours and abundant in minerals and gelatin. 
• Broth usually made with more meat than bones. It takes much less time to simmer a broth, typically only 45 minutes to an hour. It is rich in protein and usually a lighter flavor than stock. 
• Bone Broth usually made with bones and some meat still attached, similar to stock. The bones are usually roasted as well prior to using them for the bone broth. This is the longest one to cook and usually simmers for 12-24 hours. It is rich in flavor, minerals,  and nutrients. 

Bone Broth Uses

There are many ways to use bone broth. You can pour it into a mug and drink it for an immune boost. Use it as a base for soups or stews. You can use it to cook vegetables in for more flavor and added nutrients. Add it to dishes in place of water for that extra boost too and propel your dishes to new heights. There really are no limits to how you can use bone broth. 

Grocery stores sell pre-made bone broth if you wish for convenience. There are some notable brands you can get. However, making your own at home is the cheapest option, and you know what is going into it. 

Bone Broth Recipe

Ingredients:

• 2 lbs chicken (or beef) bones – you can also use a mix for a different flavor
• 1 medium onion, cut into big pieces
• 2 cloves garlic, smashed
• 2 medium carrots, cut into thirds
• 2 stalks of celery (you can use the middle pieces with the leaves), cut into chunks
• 1/2 cup mushrooms 
• 3 peppercorns 
• 1 bay leaf
• 3 tbsp apple cider vinegar
• salt to taste
• water to fill 

Directions:

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Roast your bones at 350 for 15 minutes, just enough to warm them up and bring the flavor out. 

Wash your vegetables while your bones are roasting. Chop your vegetables how you like. 

Remove the bones from the oven and carefully transfer to your Crock Pot. It is easiest to use tongs for this as you won’t burn your hands. 

Next, layer your vegetables, bay leaf, peppercorns, salt, and apple cider vinegar over the top of the bones. 

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Fill the Crock Pot with water to cover the bones and vegetables. Be careful not to fill to the top of the Crock Pot. 

Cover and cook for 12-24 hours. I like to do about 14 hours, but it is up to you on how you like the taste to be. 

Once you finish cooking, let the mix cool for an hour. 

Remove the big pieces of bones and vegetables with a ladle. After that, you can use a mesh strainer over a pot to carefully pour or ladle the liquid through to remove the remaining pieces. 

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You can use the broth immediately, or pour into an airtight container. It will keep in the refrigerator for about 3-4 days. You can also freeze them for later use. 

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Bone Broth Recipe

Ingredients

• 2 lbs chicken or beef bones - you can also use a mix for a different flavor
• 1 medium onion cut into big pieces
• 2 cloves garlic smashed
• 2 medium carrots cut into thirds
• 2 stalks of celery you can use the middle pieces with the leaves, cut into chunks
• 1/2 cup mushrooms
• 3 peppercorns
• 1 bay leaf
• 3 tbsp apple cider vinegar
• salt to taste
• water to fill

Instructions

1. Roast your bones at 350 for 15 minutes, just enough to warm them up and bring the flavor out.
2. Wash your vegetables while your bones are roasting. Chop your vegetables how you like.
3. Remove the bones from the oven and carefully transfer to your Crock Pot. It is easiest to use tongs for this as you won't burn your hands.
4. Next, layer your vegetables, bay leaf, peppercorns, salt, and apple cider vinegar over the top of the bones.
5. Fill the Crock Pot with water to cover the bones and vegetables. Be careful not to fill to the top of the Crock Pot.
6. Cover and cook for 12-24 hours. I like to do about 14 hours.
7. Once you finish cooking, let the mix cool for an hour.
8. Remove the big pieces of bones and vegetables with a ladle. After that, you can use a mesh strainer over a pot to carefully pour or ladle the liquid through to remove the remaining pieces.
9. You can use the broth immediately, or pour into an airtight container. It will keep in the refrigerator for about 3-4 days. You can also freeze them for later use.