Making chicken bone broth is a two day process. It begins with cooking whole chickens which I canned, see yesterday's blog on Canning Shredded Chicken. It's fabulous!
Anyway, with my de-boned chicken I saved all fat, skin, and bones and wrapped them up in cheesecloth tying them up with cooking twine. I made a separate cheesecloth bag with half an onion, two stalks of celery and two carrots. I dropped the bag of bones and bag of bones into the crock pot with the drippings of the rotisserie chicken.
Fill the crock put up with water. Add two tablespoons of apple cider vinegar not for flavor, but for function. The apple cider vinegar is acidic, and helps to leach healthy nutrients from the chicken bones.
For the crock pot, I generally cook the broth down for 12-24 hours.
If you have an Instant Pot
you can speed up this process. Add your cheesecloth bag of bones and veggies along with vinegar then top with water until the pot is 2/3 full. Leave the pot off and let it sit for 30 minutes so the vinegar can begin to pull minerals out of the bones. Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes. Allow the Instant Pot to depressurize naturally.
The straining process will be almost painless because I used the cheesecloth!! When your broth has cooked down you will have this rich yellow colored goodness. Gently lift out the bag of chicken bones and bag of vegetables.
If you have an Instant Pot
you can speed up this process. Add your cheesecloth bag of bones and veggies along with vinegar then top with water until the pot is 2/3 full. Leave the pot off and let it sit for 30 minutes so the vinegar can begin to pull minerals out of the bones. Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes. Allow the Instant Pot to depressurize naturally.
Use a fine strainer when ladling your broth into sterilized Ball Pint Jars
leaving 1 inch head space. Add 1/2 teaspoon of Morton Canning and Pickling Salt
to each pint. Wipe the jars down with vinegar to remove any grease before adding lids and rims. Process filled jars in a Pressure Canner
at 10 pounds pressure 20 minutes for pints.
leaving 1 inch head space. Add 1/2 teaspoon of Morton Canning and Pickling Salt
to each pint. Wipe the jars down with vinegar to remove any grease before adding lids and rims. Process filled jars in a Pressure Canner
at 10 pounds pressure 20 minutes for pints.
You know have shelf stable homemade chicken broth for free! The cost of the bones was calculated in the cost of the shredded chicken yesterday. You can also make your own beef bone broth or pork bone broth. The chicken broth is great in a lot of recipes. We like the beef broth in soup and stroganoff; and the pork broth is great in a pot of beans!
It is good not to eat meat or to drink wine, or to do anything by which your brother stumbles.
Romans 14:21
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