To make just chicken broth, pressure cook just the bones for 30 min. Or slowcook for anywhere from 1 to 48 hrs, adding water as necessary. Cooking for extended time like 48 hrs makes the bones soft enough that they may be mashed and eaten for their health benefits as well.
This is my favorite recipe for chicken stock.
Servings: 1 gallonPrep Time: 5 to 10 min Cook Time: 30 min to 48 hrs, your choice
Bunch of chicken bones
1 gallon water
4 stalks celery
put together in a tea-ball unless you’re pouring stock through a colander when done cooking
1 tbsp whole cloves
1 tsp black peppercorns
piece of whole, un-ground mace (or ground if that’s all you’ve got)
Tie together in a bundle, or use dry to taste – remember to use 1/2 the amount dry herb as you would fresh.
1 bunch parsley stalks
1 sprig fresh rosemary
1 sprig fresh thyme
2 bay leaves (may be loose in pot, instead of tied in bundle)
Pressure cook everything for 30 min.
Pick out solids and discard all except meat. You can pour everything through a colander or use a slotted spoon, whatever works best for you. Use meat in soup or for another use.
A slow-cooker can also be used, cooking for anywhere from 1 hr to 48 hrs.
Using bones for broth is incredibly healthy. Adding a splash (Tbsp or so) of acid (vinegar, Apple cider vinegar, lemon juice, etc) to your broth making mixture helps draw out the nutrients in the bones.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.