When I started paleo was when I found out people drank bone broth, and I thought it was strange. I gradually came across more and more testimonials about it and now I’m addicted.
- Using every part of the animal: After roasting a whole chicken, you’re using the remnants rather than throwing it away. Once the broth is refrigerated, the fat will sit at the top and be easily scraped off. This can be kept in a glass jar and used for future cooking BUT… If you are not using organic grass fed chicken, you will want to throw this away since the toxins are stored in the fat. If the chicken is eating grass with pesticides, you’ll get a mouthful of that.
- I’m having a hard time finding a source to back this up but a chef once told me to do this… I keep my broth in the slow cooker for at least 30 hours because past the one day mark you start to extract more calcium from the bones. I also find that the longer you wait, the colour becomes deeper and you have more flavour.
- I worry about not having enough calcium because I don’t drink milk but this is an excellent source of calcium. Bone broth is also a source of magnesium, potassium, collagen, glutamine, and many other vital minerals. It’s good for your stomach, your skin, your muscles, your metabolism, etc.
- If you go to your local butcher, you can often ask for beef bones and try a beef stock as well. Try flirting with the butcher man to get them for free.
1 yellow cooking onion, loosely chopped
4 garlic cloves, minced
4 carrot sticks, loosely chopped
4 celery sticks, loosely chopped
1 whole chicken
2 tbsp clarified butter
salt, pepper, garlic powder, rosemary, thyme, onion powder
Place onion, garlic, carrot and celery in the bottom of a medium sized roasting pan. Wash your chicken and then place on top of vegetable bed. Put some of the vegetables in the cavity of the chicken. One table spoon of butter in the cavity of the chicken and one tablespoon is to be rubbed over the surface of the chicken. Generously season the chicken with salt, pepper, garlic powder, rosemary, thyme and onion powder. Place in oven at 350F for 1.5 hours.
When the chicken is fully cooked, remove from the oven, let cool and carve. Set the meat to the side (you can use this for anything you want) and place all vegetables in slow cooker. Now you are left with fat and bones. Place back into roasting pan and roast bones and fat at 400F for another 30 minutes. Roasting the bones first will give you a better flavour.
After the bones are dark brown, place in slow cooker and fill with 4 litres of water, or more if the bones are not completely covered. Set on low for 24-48 hours.
Place a fine mesh strainer in a medium sized stock pot and drain. You can put the liquid in mason jars and freeze, but leave 1″ of space from the top since it will expand. Do not freezer or refrigerate until broth is cooled to room temperature.
You can remove the layer of fat while cooking or wait until it is cold to peel off, this is easier.