Wednesday, January 30, 2013

Home Made Chicken Broth

Chicken Broth

Have you ever made your own chicken broth? I did for the first time this weekend and it was really easy. It was so easy I feel pretty stupid throwing away chicken bones for the past decade.
Many times I have thought about making it, had ever intention of making it and then was just to lazy to actually do it. However, now that we are being super frugal, stretching our food budget as much as possible and trying to eat healthier, it seemed like a no brainer to make our own chicken broth.

I chose to use our crockpot, but you can also do this on the stove top.

First, I oven roasted a free-range chicken from our local CSA. We ate on this chicken for at least 5 days! I topped my salads and made sandwiches with the meat. So yummy and tastes so much better then factory farmed chickens.

With all the meat pulled off,  I placed the carcass in my largest crock pot and then added chopped up onions, carrots and celery. About a cup of each.


Next I added enough water to cover all the bones and veggies.


I stirred in 2 tablespoons of apple cider vinegar. The acid helps extract the calcium from the bones.


I left the crockpot on low for approximately 12 hours. 


The next morning I removed the veggies and bones from the broth, making sure to pick out all the extra meat that was now falling off the bones.



I set the meat aside and discarded the rest (the veggies have released all their nutrients and aren’t worth eating).  Let the broth cool so that the fat would separate to the top and could be ladled off. Once I had removed most of the fat, I poured the broth through cheese cloth, leaving me with this delicious and nutritious chicken broth.

Chicken Broth

Wow does it taste good!

Tomorrow I will share with you the hearty chicken noddle soup I made using this broth. Liam loved it too…and I love knowing that I can feed it to him without worrying about the nasty preservatives and sodium found in canned soup.

Do you make your own chicken broth? Do you have any tips or tricks to share to make mine even better?


  1. I do my broth in the crock pot for a full 24 hours and I don't skim off anything, I guess the instructions I follow didn't add that step but maybe I should be? I'll have to look into it...

    I use chicken feet because it makes my broth more gelatinous, which is really good for you. I feel like a voodoo witch doctor, but it's worth it!

  2. Chelsey I like the idea of adding the chicken feet. I read that you WANT it to be gelatinous. That means you are getting the most nutrients out of the bones.

    Mine had a pretty think layer of fat on the top, so I skimmed it, otherwise I woudln't have done that step.

    I can't wait to make some more...maybe I will try for 24 hours next time :)

  3. You can use that chicken fat in baking (think corn bread or dinner biscuits). Since you have a wonderful free range chicken, it would be sad to toss the fat.
    The broth looks very yummy!

    1. That is a great idea! I just started saving bacon fat in a mason jar. I just keep it in the fridge and use it as needed. I will need to start a new one with chicken fat! Thanks!


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