Known for its nutritional punch, homemade chicken broth is an excellent base for any soup.
Keyword easy, homemade, traditional
Prep Time 5minutes
Cook Time 1day5minutes
Total Time 2hours30minutes
Author Cultured Palate
1raw whole chickenrotisserie chicken, chicken carcass or parts
2tablespoonsapple cider vinegar
4 - 6stalk celerychopped (optional)
If using raw chicken - cover the chicken with water in either a crockpot or stockpot. Cook until tender (4 hours on high in the crock pot), remove from water, separate the meat from the bones.
If using a roasted chicken - separate the chicken meat from the bones.
Place the chicken bones in a crock pot or stock pot and cover with water. If the chicken was cooked in the crock pot covered with water, place the bones back into this water/broth.
Add vegetables (if using) and vinegar.
For crockpot - turn crock pot to high until it boils and turn to low - cook for 24 hours.
For stock pot - Bring to a boil and reduce the heat to simmer.
Cook on low for 24 hours.
Strain the broth and allow it to cool.
Chicken bone broth will keep refrigerated for at least 1 week or in the freezer for months.Tips to Make Broth that Gels
One of the goals by many who are familiar with traditional preparation and cooking techniques is to have a bone broth that gels once it cools - this indicates that the broth is high in gelatin.
The secret of a rich bone broth is a long and slow cooking time. Another factor in having broth that gels is the quality of the ingredients used. For chicken bone broth, use pastured animals, fresh or frozen for the thickest gel.
Sometimes, even when cooked long and slow, conventionally raised chickens just will not make a broth that gels - it is still full of minerals and nutrients but just lacks the necessary amount of gelatin required for gelling.