I’m not much of a broth drinker but I do like to make my own stocks when I have a full chicken and make a soup or store it in the freezer for soup!
Using every part of the animal
If you are choosing to eat chicken and roasting a whole chicken, it is your responsibility to use every part of it. When I buy organic pasture-raised chicken, it usually comes with a neck, and that should be used as well. There is importance in the quality of the meat you eat.
Avoid Chicken Marketing Terms
Lots of chicken brands in the grocery store want to appeal to people who are trying to eat healthier or more sustainably and use meaningless keywords to catch your attention.
“Vegetarian fed.” – chickens are not vegetarian.
“Raised without antibiotics” – has nothing to do with being organic or pasture-raised. Since 2014, chickens in Canada cannot legally be given antibiotics as this causes antibiotic-resistant strains of bacteria. Aka, this term is bullshit.
“No hormones” – also not legal to use growth hormones.
“Natural” – Cocaine is technically natural. It means nothing.
Always Roast Your Bones
A chef friend of mine once took a sip of my soup and said, “you didn’t roast your bones.” It’s funny now because I can also taste and see the difference. For a deeper flavour, roast your bones before boiling them.
Bone broth is a source of calcium, magnesium, potassium, collagen, glutamine, and many other vital minerals that you couldn’t get from bouillon and would be significantly reduced by cartons of broth.
- 1 yellow cooking onion loosely chopped
- 4 garlic cloves minced
- 2 carrot sticks loosely chopped
- 2 celery sticks loosely chopped
- Bones of 1 whole chicken
- salt pepper, garlic powder, rosemary, thyme, sage, smoked paprika
- 4 L water
- 1 tbsp organic apple cider vinegar
- Preheat your oven to 400F.
- Add your onion, garlic, carrots, celery, and bones to a large roasting pan.
- Roast bones and veggies uncovered for 30 minutes.
- Place all ingredients in a slow cooker and fill with 4 liters of water, spices, and apple cider vinegar. Set on low for 24 hours.
- Skim the fat off of the top of your broth periodically.
- Drain into mason jars using a fine mesh strainer and a jar funnel. Make sure your jars are freezer safe and leave 1" of space from the top as it will expand.
- Do not freeze or refrigerate until broth is cooled to room temperature.
- Serve hot in your favourite soup recipes.