Roasted Bone Broth

I know it may seem like an impossible feat to get to the point of making your own broth, but I have a hard time buying organic chickens if I’m not going to use the whole darn thing. So, I roast the chicken (Lemon Thyme Roasted Chicken), eat if for dinner, and throw the leftover bones and stuff into the slow cooker overnight to make and freeze delicious bone broth! Problem solved! It’s also much easier than you think, and will taste phenomenal next time you make a soup or need broth for anything.

Roasted Bone Broth

  • Servings: about 6-9 cups
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Ingredients

Leftover bones, skin, carcass, juices of whole roasted chicken

middle part of celery stalk with leaves and small ribs

a few whole carrots (optional)

1/2 a yellow onion (this can be leftover from roasted chicken)

a few sprigs of thyme (if you have them)

head of garlic (sliced in half lengthwise or leftover from roasted chicken)

water to cover

Directions

Place all ingredients in a slow cooker and fill with enough water to cover. Cook on low for 12 hours.

When time is up, remove large pieces of ingredients from slow cooker and discard. Strain broth using a fine mesh sieve or nut milk bag into a big bowl or whatever is easiest. Once cooled a bit, you can divide up the broth into mason jars according to how much you generally use at a time, cover with lids, and store in the freezer.

DO NOT fill the mason jars all the way because broth will expand and the jars will break…trust me, I learned the hard way…I fill to the last line on the mason jars so there’s a few inches of room at the top 😉

When ready to use, let defrost ahead of time.

 

 

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