Bone broth is a wonderful way to get nutrients into your body. I like to use the carcass of a roasted chicken as a base. It is an easy and economical way to make chicken bone broth.
Your leftover chicken carcass from roasting a whole chicken
1 onion, washed
1 leek (optional)
Celeriac root or 2-3 ribs of organic celery, chopped
2-3 organic carrots, chopped (no need to peel)
1 potato, chopped (great for extra potassium)
1-2 bay leaves
1 sprig fresh parsley
1 sprig fresh thyme
Sea salt & pepper to taste
No worries if you don’t have all ingredients. Just go ahead & make it with what you have.
- After removing all edible meat from the chicken, put everything in the crock-pot, including the skin, bones, cooking juices, etc. You can reuse any veggies if you roasted them with the chicken.
- Add the onion, celeriac root or celery, carrot and spices on top of the carcass and fill the crock-pot almost to the top with tap water. (Filtered water is best.)
- Turn the slow cooker onto “low” after dinner and cook all night long.
- After the stock is done cooking, turn off the heat and pour through a strainer to remove all herbs, bones, ... etc.
- Either refrigerate or freeze the stock for future use.
Note: If you do not have a slow cooker, use a big stock pot. That is my personal preference.