Chicken Stock + Bone Broth
The wonderful Autumn of Seven Chaga has kindly provided us with the most delicious chicken stock and bone broth recipe to get us through the winter!
When she shared this on her Instagram stories earlier this year, she was inundated with recipe requests, so we figured it had to be added to our recipe collection, too!
Packed with vitamins, protein, minerals, amino acids and other nutrients, this is an essential recipe for any home cook.
This recipe has zero waste, and the extended cooking times ensure that the final dishes are loaded with all the best possible nutrients absorbed from the meat, bones, and vegetables. Don't be frightened to mix your ingredients up a bit, too. I like to add kale, leeks and some herbs to mine, and each time, it tastes amazing!
Add the stock to soups, sauces, curries, gravies, risotto, and more as a delicious meaty base, or simply dilute the bone broth with some water, season to taste, and sip for a tasty light lunch.
The Recipe
Ingredients.
Whole organic chicken
One onion
Two carrots
Three celery sticks
Four fresh turmeric fingers
A whole bulb of garlic
Black peppercorns
Celtic sea salt
Bay leaf
Splash of apple cider vinegar
Method.
First of all, we’ll make the chicken stock.
1. Start by placing your chicken inside your slow cooker. Chop your veggies in half, leaving the skin on for extra nutrients and add them to the pot.
2. Cover with cold water until everything is submerged and slow cook on high for 4-6 hours or 8-10 hours on low. With a small sieve or slotted spoon, skim off any scum that rises to the surface during this time
3. Using a large pan and sieve, strain off the stock, ensuring all the delicious stock is kept for jarring afterwards. Discard the veggies or keep them for other meals if you prefer.
4. Use two forks or, if you're happy to get stuck in, your hands to pull all the chicken meat off the bones. Set aside the meat, ready to be used in other meals throughout the week. You can store the chicken meat in an airtight container in the fridge for up to three days.
Once you’ve done that, it’s time to make the bone broth!
5. Place the chicken carcass and bones back into the pan; feel free to add more wings or thighs for more taste. Then add the same ingredients as last time and slow cook for 18-24 hours on low.
6. Strain the broth as before and discard the veggies and bones. The broth is now ready for sipping; just season and add water to taste.
7. Both the stock and the broth can be kept in sterilised jars (leaving a 1” gap at the top) in the fridge for up to 3 days or in the freezer for around 3 months. If you prefer, you can also store them in ice cube trays and freezer bags.
Now you have the perfect meaty base for soups, sauces, gravies, curries, risotto, and more!
