Homemade Chicken Bone Broth Recipes – Rotisserie and Raw
Recipes for Slow Cooker, Crockpot, and Stove Top
Homemade Chicken Bone Broth Recipes – Rotisserie and Raw. Making your own bone broth offers numerous benefits, both culinary and nutritional. It’s rich in collagen, minerals, and amino acids that support joint health, gut health, and immune function. Homemade bone broth allows you to control the ingredients, avoiding preservatives and excess sodium often found in store-bought versions.
It’s also a sustainable way to utilize leftover bones and vegetable scraps, reducing food waste. Beyond its health perks, bone broth enhances the flavor of soups, stews, and sauces, making it a versatile addition to your kitchen.
Below are the recipes I’ve used when making my own Chicken Bone Broth. And so far I have not been disappointed in any of them. My only complaint is that I wish I had a bigger crock pot so I could make bigger batches instead of only 6 cups at a time. Sigh …. in due time.
Choose the Best Bones
The best bones for making bone broth depend on the flavor and nutritional profile you’re aiming for. The more bones you use, the richer and more flavorful your broth will be. For chicken bones opt for a mix of chicken carcasses, necks, backs, and feet. Chicken feet are especially gelatin-rich and add a silky texture to the broth.
Combining bones with a mix of marrow, joints, and cartilage enhances the flavor and nutrient density of the broth. Always choose high-quality bones from grass-fed, organic, or pasture-raised sources for the best results.
Homemade Chicken Bone Broth Recipes – Rotisserie and Raw
Rotisserie Chicken Bone Broth – Homemade chicken bone broth is versatile and can be used as a base for soups, stews, gravies, or enjoyed as a warm, nourishing drink.
Yields 6-7 cups
INGREDIENTS
1 lrg Rotisserie Chicken
2 lrg Carrots, scrubbed and snapped into pieces
2 Celery stalks, washed and snapped into pieces
1 Med Onion, cut into quarters and then cut the quarters into halves
4 Garlic cloves, peeled and squashed open
1 tsp Salt
1 tsp pepper
1/2 Lemon, squeezed (helps pull the nutrients out of the bones)
1 large Ginger, chopped, do not peel
1 Turmeric Nub, washed and cut in two (optional)
1 Jalapeno pepper (if you’re brave and like a bite)
INSTRUCTIONS
Remove the legs and wings and place in a slow cooker. Remove the remaining meat from the rotisserie chicken and set aside, putting just the carcass in the slow cooker. Add the remaining ingredients and then enough water to cover everything. NOTE: I have a small slow cooker and therefore fill the water all the way to the top, which yields me 6 cups of broth. Turn on high for an hour, then drop down to low for another 5 hours.
After the 6 hours, remove the carrots and then the meat from the chicken legs and wings and set aside (this makes a yummy meal right there). Remove the rest of the ingredients and toss. For clear broth, strain the liquid through a fine sift or through cheese cloth. I personally just pour the liquid through a strainer as I don’t mind drinking the remaining particles.
Once cooled, put liquid into glass jars and refrigerate. After a couple hours a thin layer of fat will form across the liquid, which can be removed with a spoon. The remaining broth will form a gel and can be refrigerated up to 4 -5 days or in a freezer for 3 months.
TIPS FOR CHICKEN BONE BROTH
* Add extra flavor with spices like turmeric, ginger, or black pepper.
* Chicken feet are particularly rich in collagen, making the broth extra gelatinous and nutrient-dense.
* Lightly season the broth during cooking and adjust seasoning to taste before serving.
Raw Chicken Bone Broth
Yields 12 cups
INGREDIENTS
2 Whole Raw Chickens
2 lr Carrots, snapped into pieces
2 Celery stalks, washed and snapped into pieces
1 medium Onion, peels and quartered
2 Garlic cloves, peel on and smashed
1 tsp Himalayan salt
1 tsp whole Peppercorns
1/2 Lemon, squeezed
2 Bay Leaves
2 sprigs Thyme
5 sprigs Parsley
1 tsp Salt
13-14 c cold Water for large slow cooker.
INSTRUCTIONS
For the chicken – remove the neck, legs, and wings and place directly into the slow cooker.Remove the remaining meat from the chicken and only place the carcass in the slow cooker. Save the chicken breast meat and thigh meat for other recipes.
Place all other ingredients in the slow cooker or large pot on stove. Add in water to cover. Cook on high for the first hour, then simmer for 5 hours, skimming fat occasionally.
Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
Suggestion: When using raw bones, roast them at 400°F (200°C) for 20–30 minutes to enhance flavor.
And if you’re planning on going on this 21 day Bone Broth Diet and want to make your own meals, I can send you the PDF’s for the YES and NO FOODS allowed on the diet. Just let me know where to send them ↓
