Bone broth is versatile, used in most cultures as a comforting and easily digestible ingredient, and in haute cuisine, it's an essential base. It also often evokes memories of our mothers' and grandmothers' homes. I love it.
Although you can buy ready-made chicken broth, I prefer to make it at home because it's more natural and fresh than anything store-bought, it tastes better, it's cheaper, and it's a way to make the most of the food I buy. As you'll see, making homemade chicken broth is very easy. At home , as soon as dinner is over, we take out any leftover meat to store separately, and I put the carcass in the pot to make the broth while we clean the kitchen.
I make it once or twice a week, and most of the time we use it up in less than three days. Occasionally, I freeze a cup or two and keep it on hand in case someone gets sick, needs a pick-me-up, or if I don't have much to feed the kids one day. In that case, I cook it with pasta, which the children love. For me, it's such a versatile ingredient—broth, a base for soups, for rice, with pasta—that even if we don't eat chicken for a week, I'll buy bones at the butcher shop so I can make the broth.
Chicken Bone Broth
For approximately 1.5L
Preparation time: 10 min
Cooking Time: + 2 hours
Difficulty: Very easy
Notes: Gluten Free, Paleo, Keto
Ingredients
1 organic chicken carcass*
1 onion
1 splash of apple cider vinegar
3 bay leaves
1 clove of garlic
2 very generous pinches of sea salt
Optional ingredients
1 or 2 broccoli stalks
1 carrot
3 kale leaves
3 chard leaves
3 cabbage leaves
1 stalk of celery
Parsley
Preparation
In a large pressure cooker, combine all the ingredients and fill to the highest fill line with water. Close the lid and bring to high heat. Once the pressure cooker reaches maximum pressure, reduce the heat and cook for 2 hours. The longer it cooks, the more the bones will break down, resulting in a more nutrient-rich and flavorful broth. Turn off the heat and let the pressure cooker cool. Once the broth is lukewarm, strain it, discarding any remaining vegetables and bones, and store the broth.
* You can also make the broth with turkey, which makes a delicious broth; in that case, double the ingredients, and you'll have twice as much broth.
I use glass jars with airtight lids to store broth . It will keep in the refrigerator for up to 7 days this way. In a good freezer, you can keep it for 2 or 3 months, also in glass jars, but don't fill them completely to prevent the jar from bursting as the broth freezes and expands.