This simple chicken bone broth is slowly reduced, over the course of a day, into a protein and collagen rich flavour boosting concentrate. Easily stored as cubes in the freezer, I make it anytime I get enough chicken frames. The flavours are kept simple, just chicken bones,  one onion and several pinches of salt to get the flavours going.

Note: Takes about 8 hours in a slow cooker.

When chilled it will set and keep for a several days in the fridge: 

Steps

1. Preparing the frames
2. Simmering
3. Straining and removing fat
4. Storing and using

Equipment

• 1 chef’s knife
• 1 slow cooker
• Small meshed sieve/strainer

Ingredients

• 3L water
• 1 brown onion, halved
• ~4 chicken frames or the equivalent in mixed off cuts
• Salt, a small amount to bring out the flavours

Preparing the frames

1. Blanche all of the chicken frames to get a cleaner bone broth.
2. Peel the onion then slice in half. 
3. Add everything to your slow cooker pot and cover with water to the max limit.

Simmering

Slowly reduce the liquid you have about 2 cups remaining. I used my slow cooker for 8 hours and then a high simmer until I got the consistency I was after. 

Straining and removing fat

I use a fat seperating jug to remove the skim of fat you will get as the liquid cools. Then you can use a fine mesh to remove any small bones and the onion.

Storing and using

If you are using a  portion in the next few days, simply pour some into a reused glass jar and pop it in the fridge.

Otherwise, you can use an ice cube tray to make handy to use portions.

You can then defrost the cubes, add some water and hey presto, you have liquid broth.

 

Enjoy,

PK

Here are some more stock\broth making posts and kitchen related thriftiness :