A warming delicious, healthy and nutritious winter tonic.Fibro Food Fairy
I love this recipe as it makes a delicious, healthy and nutritious winter tonic out of what is essentially leftovers. In this instance I have used the carcass of a whole roasted chicken, leftover from my Sunday roast, however, you can use any bones that you are able to get hold of. If you can, try to build a relationship with your local butcher, they may be able to provide you with bones on a regular basis, as these will often be discarded. I have used bone marrow, neck and leg bones instead of the chicken carcass in this recipe and these worked equally as well. If I am not going to prepare a roast in the foreseeable future I collect the bones of individual chicken pieces, such as thighs and drumsticks and store them in the freezer until I have enough to make a stock.
You can always change the vegetables as well. If I know that I am going to prepare a batch of broth/stock I will reserve all the scraps of vegetables that may normally go in the food waste bin. For example, the outer leaves of a cauliflower, tops of carrots or the stalks of leafy greens. These will all add nutrients and flavour to your broth.
I have to say I am a real convert to this. Previously I thought that it was too much effort to make my own stock and relied on good quality, organic, gluten-free stock cubes, however, taking a little more time to read the ingredients listed made me realise that these still contain additives. In the homemade version at least you can be confident that there are no unnecessary additives or preservatives and you also have the advantage of playing around with different flavours.
The number of portions that you can prepare from this recipe will depend on the size of your slow cooker. However, this stock freezes well so it is a good idea to prepare a large batch and freeze some for another day. Once the stock has cooled, place in sterilised jars that have been clearly labelled. As you are dealing with poultry you will need to ensure that the broth is defrosted and reheated appropriately to ensure that any bacteria are eliminated.
Free From Information:
- Dairy free
- Egg free
- Gluten free
- Nut free
- Soya free
- Refined sugar free
Chicken Bone Broth
A delicious, healthy and nutritious winter tonic
- 1 leftover whole roasted chicken carcass, broken into smaller parts
- 1 carrot, peeled roughly chopped
- 1 celery stick, roughly chopped
- 1 onion, peeled and roughly chopped
- ½ tablespoon whole black peppercorns
- ½ tablespoon juniper berries
- 1 bay leaf
- 1-2 sprigs of rosemary
Break the leftover chicken carcass into smaller pieces and place in your slow cooker. Add the prepared vegetables and the rest of the ingredients.
Add enough water to the slow cooker so that it is two thirds full. Cover and cook on high for 12 hours.
After the cooking time strain the broth through a colander or sieve; if you have it available to you line the sieve or colander with a piece of muslin before straining it. This will trap any sediment and will result in a clearer broth. Leave to cool.
Once the broth is at room temperature you can transfer it to the fridge. After a few hours in the fridge you will be able to skim off any excess fat that collects on the top. The broth is now ready to use. It can be warmed through as a healthy and nutritious beverage or used as a stock in your favourite recipes.
FIBRO FOOD FAIRY TIP: in this recipe I have used the carcass of a chicken leftover from my Sunday roast, however you can substitute the chicken bones for any bones that you are able to get hold of. On occasion I have asked my butcher for bone marrow, neck and leg bones. Quite often you may be able to get at least some of these for free as it is something that normally goes in the bin. FIBRO FOOD FAIRY TIP: this stock freezes well. Place in sterilised jars that have been clearly labelled. As you are dealing with poultry you will need to ensure that the broth is defrosted and reheated appropriately to ensure that any bacteria are eliminated.