Bird Broth

Bone broth is a bit of a buzz word at the moment.  Your parents and grandparents probably grew up making it, you can tell them they are now on trend! My favourite is chicken broth, I love the flavour and I am partial to a chicken roast, so I use the left over chicken carcass to make a bird broth. You can pick up carcasses and gelatinous cuts (wings, neck & feet) from your butcher.

If you’re keen to try broth but not ready to make it there are quite a few pre made and powdered broths on the market.

I am always trying to find ways to supercharge our meals, it can be challenging feeding little ones, so every mouthful counts. By cooking rice, vegetables or pasta in broth or adding it to soups and smoothies is a great way of making meals more nutrients dense and the kids won’t notice the difference.

This recipe is care of Georgia Lienemann at Stirring Change.

1 chicken carcasses (you could increase number of carcasses if you have on hand and also add more gelatinous cuts – wings/neck/feet.)
1 onion
2 carrots
3 stalks of celery
1⁄4 cup apple cider vinegar
1 bunch of parsley
1 tsp peppercorns
3 cloves garlic
2 bay leaves

1. Combine all ingredients in a large stockpot with enough water to cover, bring to the boil, then reduce heat and simmer gentle.
2. Within the first 20 minutes of cooking: skim and discard any foam (impurities) that
rise to the top. You may notice more foam when using bones from conventionally raised birds.
3. Continue to simmer, covered, for 3–24 hours, then remove from the heat. Allow the broth to coolsomewhat, before straining into glass jars (pour slowly to prevent cracking). Once the broth has cooled further, transfer the jars into the fridge. Use within 3 days.
4. Generally there will only be a thin layer of fat on the surface of your broth, which can be enjoyed with the broth or discarded.

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