If you never give this Homemade Chicken Bone broth a try, you will never taste just how delicious, soups, stews and casseroles can be. The taste is on a whole other level.
I am not a huge fan of stock cubes, yes they are convenient, but many have so many unnecessary ingredients and they are just not fresh tasting. I tend to buy cartons chicken, vegetable or beef broth instead when I haven't got a batch of my own broth made up.
Since I started making my own Homemade Chicken Bone broth - soups, casseroles, stews etc have just reach a whole different level in the taste department. There is just no comparison.
All you need is a leftover roast chicken carcass, some veg (even scraps of veg will do) and you are good to go. I recommend using a carcass from a chicken that has been well reared if you can, pasture raised is best.
Bone broth has many health benefits - such as improving digestion, allergies, immune health etc. It is also really good to have a some of this hidden away in the freezer for when someone in your family is sick. Just heat them up a cup of this to sip on, when appetite is low. It is great for soothing the stomach
I cook this Homemade Chicken Bone Broth in my Instant Pot, as it literally only takes 2 hours
So you may be asking, well what on earth is an Instant Pot?
It is seriously the best kitchen gadget I have purchased. I would even put it above my actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, sautes, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet). You can go and check it out out on amazon.
Since I purchased it, you will probably have noticed many instant pot recipes appearing right here on Slimming Eats. I must admit I have been using it more than my actual stove, especially in this cold winter months, as it is perfect for all those comforting hearty meals. Here are some of my Instant Pot Recipes.
You can also do this in a slow cooker on low for 12 hours.
To make sure this is completely fat free, once cooled, you can skim off any fat that forms on the top. although there won't be much as all the skin will already by gone. The broth itself will be jelly like which is a great sign that you have extracted the protein and minerals from the bones.
For the veg in this I just use one of my handy make ahead freezer soup bags and then I raid the fridge for any additional veg that might need using up, like the odd mushroom or stick of celery etc. It really doesn't matter what scraps of veg you add into this.
- 1 leftover Roast Chicken Carcass (preferably organic or pastured)
- 1 handy make-ahead freezer soup bag - click for recipe
- any additional scraps of veg you need to use up
- 2 cloves of garlic, crushed
- generous pinch of salt and black pepper
- 1 tablespoon of apple cider vinegar
- 8 cups (1920ml) of water
- Set instant pot to saute mode
- Add the chicken carcass and veg and brown for about 3-5 mins
- Add the salt and black pepper,vinegar and water and set to manual high pressure for 2 hours
- Allow a natural pressure release.
- Pour through a sieve into a large bowl and discard of the veg and carcass
- Taste and adjust seasoning with salt andf pepper if needed.
- Once chilled you can skim of any fat.
- Use in soups, stews or casseroles or freeze for another day.
Slow cooker - low for 12 hours
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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