Simple Bone Broth
October 10, 2019 • 0 comments
Create this simple and delicious stock to amp up flavor AND nutrition in soups, sauces, and casseroles. To keep it simple use a bag of Serendipity Farms chicken backs, or reduce food waste and save bones from previous meals in a gallon sized zip-top bag in the freezer. When the bag is full add the bones and a few frozen chicken feet to the stockpot. Viola! Simple, tasty, nutrient-dense stock!
- Prep Time:
- Cook Time:
- Servings: 16
- (8 cups, or whatever will fit in your pot) Chicken Bones
- (2 Tablespoons) Vinegar
- (1 bunch) Thyme
- (3-4 cups) Coarsely Chopped Veggies
- Add bones and vinegar to stockpot. Cover with about 4 quarts water.
- Bring the pot to a simmer and skim the bubbles that surface.
- Add the thyme and veggies. These can be a basic combination of carrots, onions, and celery, OR you can clean out your crisper drawer and throw in some kale, turnips, whatever you have on hand.
- Simmer with the lid slightly askew for about 6 hours, adding more water as needed to keep the bones covered.
- Strain into a heatproof bowl and use immediately for soup or as a sipping broth. Cool the remaining stock to room temperature and refrigerate for up to 5 days or freeze for several months. Enjoy!
*A stewing hen makes a rich, golden broth and you get several cups worth of cooked chicken for soup or sandwiches too!
**HANDS-OFF HACK: Put bones, vinegar, herbs, and veggies in a crock-pot and cover with water. Cook on high for 8 hours. Keep warm and use as needed through the week.