After you roast, or otherwise cook a chicken, do you use the bones to make broth? It’s so wonderfully healthy, easy to digest, and a great way to stretch your food budget dollars. Using pliers, I have found a way to extract even more minerals from those bones! I always crack the bones before making the broth so that all of the marrow is released. Here’s how I make chicken bone broth: I cover the cracked bones with water and add a whole onion, several carrots, a bunch of celery leaves, and a few bay leaves. I also add a tablespoon or two of apple cider vinegar to further release the minerals. I bring this to a boil and then slowly simmer for 8 – 24 hours. This may also be done in a crockpot. Cool the broth and strain. I pick out any meat that was left on the bones, especially the tender meat from the neck. I use this if I am making chicken soup, or use it in another dish if I just want broth. My broth is much darker than any from a can because of all the added minerals. And it’s oh so delicious! If you don’t have pliers in your kitchen, I highly recommend that you remedy that soon. What other ways do you use pliers, or other tools, in your kitchen?
For more info on beef, chicken and fish broths, see Nourishing Traditions by Sally Fallon and Mary Enig.
Shared at Sunday School, Monday Mania, Homestead Barn Hop, Teach Me Tuesday, Real Food Wednesday, Frugal Days Sustainable Ways, Whole Food Wednesdays, Homestead Helps, Simple Living Wednesday, Healthy 2Day, Rural Thursday, Simple Lives Thursday, Freaky Friday, Fight Back Friday, Farmgirl Friday, Friday’s Photo Blog Hop
I never thought of breaking the bones. I always leave the skins on the onions, I just give the onion a good wash first. And I will have to try the apple cider vinegar. I’m actually planning on cooking a chicken tomorrow and making soup on Wednesday, so will be trying these ideas very soon (now I just have to find a clean pair of pliers!). Have you tried using summer savoury when you cook a chicken? It is one of my very, very favourite herbs. Super delicious in soup!
I’ll have to take your advice on the onion skins. Do you have a post on summer savoury? I recall reading about it at some point, but I’ve never used it. I’ll have to make a point of it. I just pilfered my husbands pliers and gave them a good washing. What the heck. And hey, congratulations on the chickens being approved!
Thanks! I’m really excited. I should say that I cut those onions in quarters though. And yes, I do have a post on summer savoury.
. Let me know if you can’t find any; if you’re interested I could send you a package of it dried to try.
The grocery store does not carry summer savoury, so yes, please send me some!! I emailed you my address; thanks for being so sweet and generous! Do you put it in the stock right from the beginning, or wait towards the end?
Summer savory is a very easy to grow annual herb too if you garden. I love it with our green beans! It reminds me a bit of thyme which I put in our soups and stews. If you are interested, you can buy the seeds: https://www.superseeds.com/products.php?search=summer%20savory
Newbie here but I just had to agree with the onion thing, leave the skin on it gives a nice amber color to the broth and taste so rich.Love this site very inforative.
I never crack the bones on purpose, but since I cook homegrown chicken bones for up to 72 hours, they fall apart on their own.
I cook them that long because I’m too lazy to take them out of the crock pot and put them in the fridge, so I just cook them until I need them for soup. Hey, it works for me!)
My kids HATE little bone bits in their soup. How do you get rid of those? They get through my colander too often.
HaHa, yeah, that’s another way to do it. I just give the bones a little crack; I don’t let them splinter to shreds. Straining the broth always works for me; the little bones haven’t been a problem.
I use a fine mesh strainer for my broth. You can find them at the kitchen dept. of any store. Just hold back the large solids when pouring it out…
WordPress did something funny with my website there. Here is the correct address: http://anniekateshomeschoolreviews.com/
I never thought of cracking the bones before. Great idea. I too use the skins on the onions – and I save bits and ends of vegetables in a baggie in the freezer to use when i make stock.
Ohhh, another good idea! Thank you!
I never would have thought of doing that!
Live and learn! Great post, Susan!
Thank you for sharing at Rural Thursday this week. xoxo
What a great idea! I love using unusual tools in the kitchen.
I’ll have to try cracking the bones and adding some cider vinegar.
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My favorite kitchen tool is a pair of kitchen shears: http://homesteadgeek.com/shears I have used and abused these every day for over 20 years, and they have never asked to be sharpened, or questioned any duty I’ve thrown at them, from cutting through bones to shredding lettuce, from cutting wire to cracking nuts. They are AMAZING!
I couldn’t get through a day in my kitchen without shears, but I’ve never had such a wonderful pair. Cuts through bones? Wow! I’ll have to put these on my wish list. Thanks for sharing.
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