I absolutely love bone broth, not only is it nutrient rich, it is such a great way to get some beneficial nutrients from a left over Sunday roast.
I made mine from left over chicken carcasses from my sea salt and lemon roasted chicken that I made last week. Broth is not only perfect to have by itself, you can also use it as a stock base to many soups and dishes.
I would highly recommend making batches and freezing it. I definitely feel that this is an essential for any kitchen. You can make simple nutritious soups from this broth, add broccoli, fresh spring onions and a poached egg and you have yourself a brilliant quick protein packed supper.
I slow-cooked my bone broth for 6 hours in my slow cooker. But you can also slow cook it on the stove with the lid on.
Tips* The benefits to bone broth are wonderful. When you are making your bone broth, I would opt for organic or definitely free range chickens. When the carcass is cooked for a long time, the bones, tendons and cartilage breaks down to release glucosamine and other sulphate compounds, which are actually the same compounds in expensive tablets used to treat arthritis and joint pain. So get boiling your bones…they will also heal your gut and boost your immunity.
Makes about 2L of broth/stock
1-2 Chicken Caracass, stripped, bones cracked
3 Garlic Cloves, peeled and left whole
2 Lemons, quartered
3 Sprigs Rosemary
1 Tbsp Black Peppercorns
- Place the bones, lemon, garlic, rosemary and peppercorns in your slow cooker or cooking pot with heavy lid. Fill with cold water, cover your bones until about 3cm above the bones.
- Pop lid on and turn slow-cooker to high and set for 6 hours t0 8 hours.
- If you are cooking on the stove, bring the cold water to the boil then turn it onto low and pop lid on, let it simmer for 6 hours.
- Sieve the broth to remove any excess bits. Once cooled pop in freezer-proof containers and freeze. Or add to soups, risottos or gravies.