Winter is upon us, and what better idea than to get into the kitchen and start making homemade bone broth. It’s not difficult. I promise.
This is a quick and easy recipe that you can set and forget. This new trend of bone broth has renewed what I learned over 30 years ago in culinary school… something we used to call chicken stock.. In every culinary school, the first and most fundamental lesson you learn is how to make stock.
- 3 tablespoons olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup leeks, chopped
- 3 pounds chicken bones or wings
- 1 cup white wine
- 3 stems fresh parsley
- 3 stems fresh thyme
- 3 bay leaves
- 12 cups water
- 1 tablespoon salt
- Set slow cooker on sauté.
- Drizzle olive oil into slow cooker and sweat the carrots, celery, and leeks
- Cook the vegetables until translucent for 7-10 minutes. Then add chicken bones or wings.
- Brown the chicken bones for 5-7 minutes
- Add white wine and reduce liquid until chicken and vegetables are glazed
- Add parsley, thyme, bay leafs, and seasoning.
- Add 12 cups of water
- Set your slow cooker to simmer and your timer for 8 hours. Place the lid on the slow cooker, and forget about it.
- After 8 hours, take the lid off and skim the top of the broth to get rid of any scum that has accumulated.
- Strain the broth. Taste for seasoning.
- You can use the broth in any recipe that you desire that calls for chicken broth. Or drink it straight.
- You may refrigerate the broth for 3-5 days or freeze for 3-6 months.