Chicken Bone Stock
| One of the best things you can do for your belly and for your family to stay healthy and strong is to keep bone broth brewing most every day. It helps with collagen production, regeneration of tissue fiber and gut health. It is also a warm and delicious base for tons of wonderful and yummy recipes. YES! Even in the summer months! š I feel lost when I don’t have stock cooking or accessible in the freezer or refrigerator. It is easy to keep on hand and it helps busy moms make wholesome and nourishing meals. I am going to share the recipe that I do in a large pot but you can also put this in an 8-quart Instapot with equal success. Tools: * Large 8-quart slow cooker or large Instantpot. * Fine mesh strainer. * Knife for cutting vegetables. Ingredients: * Chicken bone pieces, chicken legs, thighs or a whole chicken. You are ultimately after the bones but I have done this several ways. The easiest but definitely not the most cost-efficient is a whole organic free-range chicken. If you have access to a butcher in your town ask him about chicken bones for your stock. This is the least expensive option. Here in Dubai I can actually purchase bones for stock so check your local market for bones in the meat case. * 3-4 stalks of celery. * 3-4 carrots.3-4 garlic. * 1 whole onion. *Aromatics: 4 bay leaves, 5-10 thyme springs. * Distilled or fresh filtered water. Instructions: 1. Wash the chicken and place it into the large pot or Instantpot. 2. Clean, peel, and large-chop vegetables. 3. Place vegetables and aromatics into the pot. 4. Fill the slow cooker or Instantpot with distilled, filtered water to max line or within 2-3 inches of the top depending on your equipment.If using an Instantpot turn on the slow cooker for 20 hours. If you are using a slow cooker turn it on and let the stock cook for 18-24 hours. 5. Strain your chicken stock with a fine mesh strainer to remove all of the ingredients and cooking debris. The stock is ready to use in another recipe or to enjoy for a warm snack. If you are drinking the stock directly, salt to taste. If you are using it in a recipe do not salt until it is used.Stock can be stored in the refrigerator for up to 5 days or placed in the freezer for up to 6 months. Safety Note:Ā Depending on the timing you may have to cook your stock while you are sleeping. Make sure it is safely away from anything that can get too hot during the night. |
