This is something I’ve been INCREDIBLY excited to try out for a very long time & now that I’m working from home it is the perfect opportunity. Plus, with inflation & food prices going the way they are, there’s no better time to stock up on my own, free, chicken broth.
In reality, this is chicken & turkey bone broth. Knowing I was going to try this soon, I saved the turkey bones & scraps from Thanksgiving & recently had a rotisserie chicken, so I saved the scraps from that. Then, every time I cooked a recipe with raw veggies, I’d throw the end pieces & scraps in a bag & into the freezer. Put it altogether, I had 2 large poultry to cook, & a few large bags of pepper, zucchini, onion, cauliflower, broccoli, & tomato, & more veggie scraps.
Waste not, want not, right?
Anywho, you can use bone broth on it’s own (heated up) or in soups. I’m looking forward to using some of mine in a turkey soup within the next week, so I’ll let you know how that goes, too. The broth stays good in the fridge for 1 week, freezer for 3 months, or you can can it to give it a longer shelf-life.
Here’s to living healthy & frugally! Enjoy!
Savory Homemade Bone Broth
- 1 8 Qt Stock Pot or Slow Cooker
- 1 Fine Strainer or cheese cloth
- 7 Pint Jars or other storage containers
- 2 Poultry carcasses bones & bits- could use chicken, turkey, or other poultry
- 2 gallon bag mixed vegetable cuts these are leftover pieces of vegetables from other recipes- mine included zucchini, yellow & purple onion, green, red, & yellow bell pepper, cauliflower, broccoli, & tomato. Use whatever you have.
- 3-4 tbsp apple cider vinegar
- 1/2 tbsp salt to taste- you can add more later
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp rosemary
- 6 bay leaves
- Place poultry carcass & vegetable pieces into the crock or stock pot & add water until everything is completely covered. Add apple cider vinegar & spices, & stir together. The apple cider vinegar helps break down the collagen & marrow to bring more flavor & nutrition to the broth.
- Cover & cook on medium to high heat until boiling. Stir occasionally.
- After 3 hours, remove vegetable pieces as best as possible to prevent it from becoming bitter, then decrease heat to low & allow to simmer uncovered for an additional 9 hours. It can cook this way for 12 to 24 hours or more, as desired, until it is cooked down 1/2 to 2/3. The more it cooks down, the stronger the flavor.
- Once done cooking, ladle into a strainer over a bowl to strain out the large pieces, then ladle into your desired containers.