Bone Broth
Serving Size:2 ½ to 3 quarts|Prep Time:5-10minutes|Cook Time:2days
Directions
First Cook
  1. Put bones and meat in a pot and cover with the cold water.
  2. Cook at 180 degrees for 3 hours.
  3. Strain liquid and leave the bones in the pan.
  4. Cool, cover and refrigerate or freeze.This liquid is stock and may gel.
Second Cook
  1. Again, cover the bones with 1 quart cold water.
  2. Cook at 180 degrees for 8 hours.
  3. Strain the liquid and leave the bones in the pan.
  4. Cool, cover and refrigerate – don’t freeze yet. This liquid is called bone stock.
Last Cook
  1. Cover the bones with the last quart of cold water.
  2. Cook overnight (about 10-12 hours) at 180 degrees.
  3. Strain the liquid and cool. Mix the second cook with this to fortify flavor strength. If the bones are very, very soft and dissolved, they are suitable to feed to your pet. If not soft, compost or discard.
Chef’s Narrative
If you’ve pondered how to make the most of the remains, the bones and bits of your whole roasted chicken – here’s a great solution. Although any pot will do for the stovetop method, a heavy bottom works best. We’ve made this in our crock pot with good results. We combine the last two broths when cool to fortify and blend the flavors.
Recipe Substitutions
Duck, turkey, game or guinea hens.
Ingredients
  • 1poundchicken carcass, raw or from a roasted bird, especially the wing tips and main carriage
  • 3quartsor more cold water, or enough to cover the bones
AllergensNone