To those wondering how long this lasts....if you let a layer of fat harden on top of the broth, this essentially "seals" the broth from air and it can last several weeks in the fridge. That said, I always use mine up well before then, or I put the extra in the freezer for up to 2-3 months. If your broth isn't sealed with the fat layer, use within 5 days.
This is so easy! I freeze carcasses from rotisserie chicken and make this about once a week. I store in Mason jars in the freezer, leaving an inch of headspace in the jars to allow for expansion as it freezes. I will never buy store chicken broth again!!
Easy since you don't have to mess with the veggies much.
I was so excited to try to make bone broth. I saved various chicken bones in the freezer then bought chicken feet for the last bit of weight. After starting the recipe, I was thinking this is not worth the time, considering the roasting of the bones...the slow cooker on the counter, saving bones.....So after cooking for 32 hours I didn't have a desire to mess with it too much so I dumped the cooked broth into a large vessel, covered it and placed it in the fridge. It turned to jelly. That's a good thing!....so I have read. No fat on top, which was interesting. I heated it up a couple of days later (to thin it out )so I could distribute into jars, gave it a taste...it was fantastic! I can see why people served this as a soup! It was so deep, rich, and full of flavor and totally worth the effort! I'll save every chicken bone for now on!
Actual restaurant chef here, with a sanitation license. Solid technique mostly, but there is no reason to not peel veggies unless you leave yellow onion peels on to color chicken stock. Carrots, celery, onions, and leeks (especially those guys) are usually full of dirt, bugs, and probably ammonium nitrate and pesticides. If you didn't watch a hippie grow it, peel it. And definitely cut the ends off. Garlic can stay unpeeled if you're tossing it after, but that's it. Strain it a second time through cheesecloth while warm or it will be cloudy. And there's no need to cook any kind of stock more than 12 hours or so, even on a very low heat like this. I know "bone broth" has been a great marketing tool lately, but it's literally stock. No established health benefits beyond comfort and a nice wallop of vitamins and minerals. But flavor for days. And please do your research, folks. Collagen is something your body makes. You can't just drink it and have hair and nails like a Kardashian on prom night. As far as stock and soup are concerned, collagen and gelatin from bones and connective tissue contribute flavor and mouthfeel, that's about it. If you want it to be more luxurious and more gelatinous, or if you're trying to make aspic, add an equal amount of beef or chicken feet. No, you don't have to eat them. Unless you've already had a hot dog. But the pros have been doing this for centuries.
I tweaked the recipe. According to what ingredients I had. But came out great!
