Bone Broth Isn’t A Real Thing:
Bone broth has been making waves the past few years, and for a good reason! It’s nourishing, hydrating, warm, savory, and all things yummy. This is how to make easy homemade chicken bone broth.
I do want to clarify something about bone broth, the name itself bothers me. It bothers me because there is technically no such thing as “bone broth.” Broth is the result of slowly simmering meat (without bones) with aromatic vegetable, or just slowly simmering aromatic vegetables by themselves. The resulting flavorful liquid is the “broth.”
When you slowly simmer meat (with bones) with aromatic vegetables, the flavorful liquid result is called “stock.” So while “Bone Broth” has been circulating and gaining popularity, there is no such thing as “Bone Broth”, it’s just “stock.” But the alliteration behind the name makes it more fun to say, so consider this a teaching moment, as I continue to refer to the nourishing stock as “Bone broth.”
Bone Broth Basics:
Traditionally to make bone broth, you will slowly simmer bones, aromatic vegetables, water, and apple cider vinegar (this pulls the nutrients and collagen out of the bones) for up to 48 hours. While this is the best way to make bone broth, who has time for that?
How To Make Easy Homemade Chicken Bone Broth:
I want to share with you my short-cut bone broth that I have been making for my family for years. It is foolproof, quick, cheap, and just as nourishing.
You’ll start by buying boxed bone broth. I know, I know, I hear you gasping when you think I would suggest buying something packaged instead of homemade but bear with me. The amount of time you’ll save with a very (VERY VERY) close end product is worth starting with boxed chicken broth.
Clive’s Cooking Tips:
When choosing boxed chicken broth from the store, make sure you buy low-sodium. You’re making this broth as a base to use in soups or other recipes. This means you want to control the amount of salt you add when you’re making that recipe.
The essential aromatic vegetables for a simple bone broth is carrots, onion, parsley, and garlic, but the possibilities of what vegetables are endless (well almost). Vegetables you wouldn’t want to add include tomatoes, bell pepper, potatoes, etc. But there are a lot of vegetables you can add to make this fantastic bone broth even better.
I’m going to list the ingredients in the recipe below with the absolute base to making easy homemade bone broth. These ingredients are the ones that you should always include. I am going to also include a list of ingredients that will make the bone broth even better! You can add one, two, three, or even all of them any time you make this (so I recommend you do).
Chicken Bone Broth
The Basic Ingredients:
- 2 lbs Chicken Breast Bone-In
- 1 lbs Chicken Drumsticks
- 1 bunch Flat Leaf Parsley
- 1 head Garlic
- 2 medium Onions Yellow or White
- 3 Carrots
- 3 stalks Celery Keep the Celery Leaves
- 8 cups Chicken Broth Low Sodium
- ½ tsp Whole Black Peppercorns
- 1 tsp Turmeric
- ¼ tsp Dried Oregano or .5 tsp. fresh Oregano
Additional Vegetables You Can Add
- 2 small Leek Rinsed Well (or 1 Large)
- 4 Green Onions
- 2 small Parsnips
- 3 sprigs Fresh Dill Eyeball It, Don't Chop
- Rinse all of your vegetables well (If using leeks, make sure you thoroughly rinse inside the leeks to get any sand out.)
- You do not need to chop your vegetables. You can break most of the vegetables in half by hand. Cut the onions into quarters (keep the onion peels). Pre-heat a dutch oven or heavy-bottomed stock pot over medium high heat for a minute or two.
- Add the onions (flesh side down) into the pot and let it sear for about 20-30 seconds, until some golden color is left in the pan. Careful not to let it burn, you want some golden color to form.
- Add a splash of the chicken broth to the pan and deglaze.
- Add all of the ingredients into the pan and stir.
- Bring to a boil, then reduce heat to a simmer with the lid slightly ajar. Simmer for about an hour, stirring occasionally. Remember, don't season with salt.
- Remove the chicken and set aside (use in another recipe), and discard the vegetables. The nutrients have been removed and they will not be appealing or tasty.
- Strain the bone broth into another bowl to remove any left over particles or sediment.
- Allow to cool and store in a mason jar in the refrigerator.
Clive’s Cooking Tip:
You don’t have to use boxed broth. This recipe will turn out just fine if you substitute the packaged broth with water. Using the boxed broth will add another level of richer flavor that is normally achieved when simmering for several hours.