As I chucked my spent chicken carcass into a pot with 6 cups of water, I began to wonder... "Am I making chicken stock or broth, or bone broth?" I really didn't know the difference. Turns out, most of it has to do with the cooking time. Simmer 1 to 4 hours for the traditional definition of chicken broth, while chicken stock is 8 hours or more. Now the trendy term "bone broth" is a tricky, due to the fact that it truly cooks the longest to extract all of the goodness from the bones, like minerals and collagen. So perhaps I made bone stock, but bone broth just sounds better.
Ingredients:
1 Cooked chicken carcass, meat removed (I love a Costco rotisserie chicken here)
6 cups Water
1 Carrot, peeled
1 Small onion, peeled
1/2 teaspoon Salt (you can always add more later)
1/4 teaspoon Whole black peppercorns
Fresh herbs on the stem, such as parsley, rosemary, and thyme
Method:
Add ingredients to a heavy pot and bring to a simmer. Do not stir during cooking, to keep the broth from getting cloudy. Cover pot and continue to cook for 12+ hours. Allow to cool, then strain and discard all of the solids, reserving only the golden bone broth. Enjoy!
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