Chicken Bone Broth
Have you read about the health benefits of bone broth yet? There are several articles circulating so I won’t reiterate it here, but it entails simmering the bones for at least 24 hours to leech out as much nutrients as possible.
A tasty soup can be made much faster using the same process, but without as many health benefits.
To clear up confusion with terminology:
A broth is cooked up to 2 hours.
Stock is cooked up to 4 hours.
A bone broth cooks at least 24 hours.
I had 2 chicken backs in the freezer. They went straight into the slow cooker, which I filled about 3/4 full of water. I set it on high until it boiled and turned it down to low to simmer for 2 days. If I were doing a shorter cooking time, I would add just enough water to cover the bones.
If you want to reserve the meat from the bones, take them out after a couple hours, remove the meat and keep it in the fridge until you’re ready to add it back in. Such a long cook makes the meat tasteless and rubbery.
Midway through day 2, I strained the bones out, turned the heat back up to high and added:
2 garlic cloves
3 celery stocks
1/8 cup soy sauce
Salt, pepper, and a mix of spices, including our much used Greens Mix, which by the way has evolved into an ‘everything’ spice with greens, carrots, onions, and anything else we have around!
This was left to brew for a couple of hours. About an hour before dinner time, I added 4 potatoes.
With dinner time approaching in 15 minutes, I added broccoli and the little bit of spinach we had left in the fridge.
I always try to chop all the vegetables approximately the same size, it makes a much nicer presentation!
I served the chicken soup with fresh baked french baguettes slathered with garlic butter.