The things going on now I have never experienced in my lifetime, but it has made me think about my grandparents and others who lived during the Great Depression. Sure, it wasn’t a virus then, but I’m sure there was panic at the banks, panic at the stores, and then came the soup and bread lines. I spent a good deal of my childhood with my grandma because she lived next door and I remember her talking about that time. Her family was not wealthy, but they always had food and even food to share. They gardened, they preserved, they used what they had until it could no longer be used. Even in her upper years, with that dark time far behind her, she still lived this way. She especially never wasted a thing and I find myself becoming more and more drawn to this way of life.
This weekend, I decided to “stock up” on one of my favorite freezer staples—chicken stock or bone broth, whichever term you like to use. As I was putting the ingredients into a pot, I realized that this is a perfect example of a “no waste” food. I’ve saved chicken bones for many years to make stock, but I never thought until a year or so ago to save vegetable trimmings, also! So, every time I chop an onion, carrot, or celery, I save all the peels and ends in a large plastic zipper bag and store it in my freezer. When it’s time to make stock, I just dump several cups of it into the pot with the bones. So easy!
In addition to being an easy, no-waste food, I’m sure most grandmas have said more than a time or two that chicken soup is a great remedy for most common illnesses. It’s warm, comforting, and loaded with digestive, joint, and immune benefits. This golden goodness tastes great warm and sipped from a mug and is essential to many soups, including the beloved chicken noodle soup. So grab your stockpot (or crock pot) and make some today!
Chicken bone broth
Ingredients
- Bones from a chicken (roughly 1 1b, grass-fed start to finish)
- vegetables – 1 onion, 2-3 carrots, 2-3 celery stalks plus skins
- 5–6 garlic cloves, slightly smashed
- 1/4 c apple cider vinegar
- 1 tsp peppercorns
- 2 dried bay leaves
- 1–2 tsp dried herbs such as thyme, rosemary and or sage
- 4–6 quarts filtered water
Instructions
- Place chicken, vegetables, and desired spices into a stockpot or crockpot and cover with 4-6 quarts water (depending on the size of your pot). Add apple cider vinegar and let sit at room temperature for about 30-40 minutes. This allows the bones to soften just a bit so more of the nutrients can be released into your broth. If using a stove and stockpot, bring to a boil then reduce to a simmer. If using a crockpot, set it on low. Simmer or slow cook for 24-48 hours for the best flavor and nutrient extraction. Strain into freezer-safe containers, cool completely, and freeze. You may also preserve using a pressure canner according to the manufacturer’s instructions.
Notes