Although I am providing a “recipe” for this bone broth, this really is the sort of thing for which there isn’t a specific hard and fast recipe. There is a lot of flexibility when it comes to making bone broths of any variety. As to Roast Chicken Bone Broth – How many chicken carcass you use, and what chicken scraps you throw into your stock pot, can be a bit variable. So by all means, customize this recipe and make it your own.
And certainly, chicken bone broth can be made from a raw chicken but when you use the carcass and scraps from a roast chicken, the flavor of the broth will be so much richer. This is my favorite way to make chicken bone broth. Now, that said, I usually use more than one chicken carcass. After each time I roast a chicken, I store the carcass in my freezer in a container that holds about 3 carcass along with their scraps. Once the container is full, I make the bone broth, adding in a few chicken feet for a boost to increase the gelatinous consistency of the final product. You can make this with just one carcass but I suggest that you wait until you have at least two. However, that said, if you have only one carcass but you have some chicken feet, wings, necks, or backs, you can make bone broth with just one carcass.
Along with the three carcass’, leftover chicken skin, and scraps, I also like to add aromatics that include onions, carrots, celery, bay leaves and peppercorns. I use both fresh aromatics as well as various cooking scraps I have saved over time which I have thrown into a bag in my freezer. I do not add garlic. I think garlic can leave a bit of an off putting taste after a long simmer, so it can be best to add that later when using the bone broth for soup or whatever purpose you choose.
I also avoid adding potatoes or other root vegetables to the stock pot. They can make bone broth cloudy and in some cases, depending on the root vegetable used, add a strong flavor. Plus, any vegetables from the cruciferous family (the brassicas) should be avoided when it comes to making bone broths. They too, can add unwanted flavor. Plus, the broth obtained from crucifers contain goitrogens which you may want to avoid in large amounts because of the possible strain they can put on the thyroid gland. (However, that said, goitrogens may offer protection against some cancers. Nonetheless, I leave them out of my bone broths simply because I do not like the flavor they impart.)
So once you have amassed a collection of chicken carcasses, skin and scraps, along with some aromatics (and aromatic scraps if you have them) you are ready to make Roast Chicken Bone Broth. All you need now is some water and a small amount of some type of acid. I like to use white vermouth as it adds a bit of pleasant flavor to the final product but a simple splash of apple cider vinegar will do the trick just fine.
Although you may have heard that you need to simmer this bone broth in-the-making for three days on your stove-top, that really isn’t the case. Approximately 6 hours is sufficient to leach the nutrients out of the bones and create a nice gelatinous broth. Excessive simmering can actually “break” the gelatin creating a watery broth which, in my—humble—opinion, has a bit of an overly strong – almost “over cooked” flavor. So make things easy on yourself and simmer this for 6 hours and then strain it. If after straining it, you think the carcass’ and scraps may render more bone broth, you can of course re-use them for making a second batch.
As a final note, I want to mention that you can simmer this broth on the stove top or in a slow cooker. However, if you use a slow cooker, you will need one that has a “Keep Warm” setting that heats to 180 F. (You can test this by filling your slow cooker with water, set it on Keep Warm and test the temperature with a cooking thermometer after a few hours.) This temperature will create the perfect environment for making delicious, gelatinous bone broth.
If your slow cooker does not have a “Keep Warm” setting, you can still use it to make bone broth but you will need to adjust the lid slightly – “crack the lid” – to one side to allow for some of the heat to escape so as to prevent the broth from boiling.
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