Chicken Bone Broth

Put all ingredients except herbs into your crock pot and set it to low. Add just enough water to cover the bones. Let cook for several hours, at least eight, as many as twenty-four. If you can, during the last hour or two that you are simmering your broth, throw in several sprigs of fresh herbs. Let cook until you can handle it, and then strain it into shallow dishes; this will make it much easier to skim all of the fat off. When the broth has chilled, the fat will rise to the top, and you can simply skim it off with a spoon. Hopefully, your broth will have “jellied.” I have been using David’s Pasture’s chickens to make my bone broth for the past several years and have never had a batch of broth that did not gel as it chilled. Healthy chickens lead to healthy broth! If your broth is thin and watery, you may just need to boil it down a little. Using a crock pot here means that no water was able to evaporate, and it may just need to cook down a little. You can store your broth in the fridge for five days, or freeze it into one or two cup measures to store for several months. Remember when you taste it that no salt was added. To enhance the flavor, you will need to add salt before tasting!

What’s the secret here? While I believe that homemade broth simmered slowly on the stovetop makes the most flavorful broth, the truth is that rarely do we have that many hours to commit to being home while our broth slowly works its way down. Crockpots are a lifesaver here, they make it easy to let your broth simmer slowly away while you can be on your own busy way, in and out of the house. If you can stand it, put your chicken bones into the crock pot before you go to bed; the broth will be done when you wake up in the morning, or can even be left until you get home from work the next day.

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*This recipe was shared by one of our loving customers, Christi H. If you have a recipe that you would like to share with our community, please post it on social media and DM us!