A Chicken Bone Broth Recipe

A simmering bone broth in the making.

There’s always that time of year when it feels like everyone is coming down with the sniffles. Having a nourishing bone broth ready to go in your freezer makes it so much easier to support yourself when you’re run down and don’t feel like cooking from scratch. Sip it on its own or use it as a base for soups to help support your immune system and keep you feeling warm and grounded throughout this winter season.

I often will turn my bone broth into a chicken soup and use the meat both in the soup and for a few side dishes for the week. It's a recipe that can feed many and be turned into numerous dishes. Cook once, eat twice they say!

Ingredients: Always opt for organic if and when you can.

• 1 whole raw chicken or a bag of chicken bones from the butcher or farmers market. (A bag of "soup bones", such as chicken feet and necks can often be a cheaper way to make a broth)!

• 3 stalks of celery

• 1 onion, peeled (you can stud it with a few whole cloves)

• 1 bunch of carrots (about 4)

• 2 bay leaves

• 1 Tbsp sea salt

• 1 tsp black pepper (you can add more to taste later)

• 1 tsp ground cinnamon

• A few large sprigs of rosemary and sage

• Water to cover (about 10–12 cups, depending on your pot size)

Directions:

1. Add the whole chicken or bones to a large stock pot. Add 3 stalks of celery, onion, carrots, bay leaves, salt, pepper, cinnamon, rosemary, and sage.

2. Pour in enough water to fully cover everything by about 1–2 inches. Bring to a boil over medium to high heat, then reduce to a low simmer.

3. Partially cover and let the broth simmer on low for 8–24 hours (the longer it goes, the richer it becomes).

4. Strain & cool. Remove the chicken (if using a whole bird), shred the meat to use in soups or meals and set aside.

5. Pour the broth through a fine mesh strainer into a large bowl or jars, discarding the solids.

6. Let cool, then refrigerate or freeze in small batches.

   
   

Join me in making a bone broth and leave a comment at the bottom as to how you make yours.

ps- Turn this into a chicken soup and add a warm and rustic baguette as a side.

Be well,

Catherine xo