Bone Broth
I've been wanting to make bone broth for a while, and today is finally the day. The broth is coming from bone-in, skin-on, raw chicken thighs, and is made easily in your slow cooker.
Good uses for bone broth are in your soups and stews, but you can also use broth when boiling vegetables, pasta, or rice for extra flavor and nutrition. Additionally, you can just drink the bone broth as well.
Bone broth is very nutritious, being a rich source of collagen from the chicken bones and skin. Chicken thighs are also a good source of B vitamins, like riboflavin (B2), niacin (B3), pyridoxine (B6), and cobalamin (B12). Thighs are also a good source of choline, phosphorus, selenium, and zinc. Diffusing the chicken also provides some protein and fats as well, making it satiating.
Plus, its diffused with the vegetables, carrying the vitamins and minerals that the onions and carrots contain, such as vitamins A, C, and K, as well as manganese, potassium, and zinc. Celery is also a standard ingredient in broth too.
Broth Ingredients
Broth Ingredients
Veggie Soup
As mentioned above, you can store leftovers bone broth in the fridge or freezer for later use, but I'm going to use mine to make some veggie soup now.
I'm going for a white bean soup vibe here, but you can do whatever you want. Here is the probably the oldest recipe in history for food:
That's it, nothing fancy. I'll go with some carrots, leafy greens, and canned beans. Just boil the vegetables, mix in some beans, and enjoy.
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Soup Ingredients
Soup Instructions
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Conclusion
There you go, easy homemade chicken bone broth, a nutritious base or drink that's full of vitamins, minerals, and collagen. And an simple and versatile veggie soup that's great for the upcoming winter months.
Epilogue
So the bones and skins eventually ended up in the garbage, but you can use the cooked meat and vegetables for whatever you like. Don't let any food go to waste! That's nutrients and money right in the garbage otherwise.
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For the meat, I waited for it to cool before shredding the cooked chicken with my hands. I made a big batch of my Baked Rice and Beans with Vegetables, and added the shredded thigh meat on top for some more protein.
As for the vegetables, the onions are soft enough to eat, but the carrots are still fairly hard. I ended up dicing both of them up before sauteing them and mixing them into scrambled eggs.
Sources
I've been wanting to make bone broth for a while, and today is finally the day. The broth is coming from bone-in, skin-on, raw chicken thighs, and is made easily in your slow cooker.
Good uses for bone broth are in your soups and stews, but you can also use broth when boiling vegetables, pasta, or rice for extra flavor and nutrition. Additionally, you can just drink the bone broth as well.
Bone broth is very nutritious, being a rich source of collagen from the chicken bones and skin. Chicken thighs are also a good source of B vitamins, like riboflavin (B2), niacin (B3), pyridoxine (B6), and cobalamin (B12). Thighs are also a good source of choline, phosphorus, selenium, and zinc. Diffusing the chicken also provides some protein and fats as well, making it satiating.
Plus, its diffused with the vegetables, carrying the vitamins and minerals that the onions and carrots contain, such as vitamins A, C, and K, as well as manganese, potassium, and zinc. Celery is also a standard ingredient in broth too.
Broth Ingredients
- 3 medium onions (about 12 oz, 340 g), halved
- 3 large carrots (about 8 oz, 227 g), large chunks
- 6 bone in skin on chicken thighs (about 2.5 lbs, 1,135 g)
- 1 tbsp (18 g) salt
- 1 tbsp (9 g) black pepper
- 8 cups (1,920 g) water (just enough to cover everything)
Broth Ingredients
- Cut your onions in half, and add to a large slow cooker. Wash your carrots, and cut into large chunks. Add in your chicken thighs (bone in, skin on), season with salt and pepper, and cover with water
- You can add any fresh herbs if have, like parsley, thyme, or rosemary
- Cover and cook on low for about 6 hours, or until the chicken is at least 180F
- Remove the chicken from the pot, and discard the skins. Shred the meat off the bones, and save the meat in the fridge. Save the vegetables as well for another purpose as well
- Add the bones back to the pot, and cook for 12 hours on low. Strain the broth through a fine mesh strainer, and discard the bones
- Store the bone broth in the fridge or freezer in an airtight container. Homemade broth should keep for about a week in the fridge or 6 months in the freezer
Veggie Soup
As mentioned above, you can store leftovers bone broth in the fridge or freezer for later use, but I'm going to use mine to make some veggie soup now.
I'm going for a white bean soup vibe here, but you can do whatever you want. Here is the probably the oldest recipe in history for food:
- Take what you have
- Boil it
- Eat it
That's it, nothing fancy. I'll go with some carrots, leafy greens, and canned beans. Just boil the vegetables, mix in some beans, and enjoy.
Soup Ingredients
- 1/2 large head cabbage (800 g), shredded
- 4 large carrots (300 g), thin quarters
- 6 cups (1,440 g) bone broth
- 6 cups (1,440 g) water
- 1 head (350 g) escarole, chopped
- 2 15.5 oz cans (550 g) pinto beans, drained but not rinsed
- 4 tbsp (60 g) lemon juice
- 4 tbsp (60 g) Soy sauce, low sodium, gluten free
Soup Instructions
- Cut your carrots into a small dice, and shred your cabbage with a knife or mandoline. Add to a large pot over high heat with your broth and water. Any other vegetables will work here, like peppers, broccoli, tomatoes, celery, zucchini, etc.
- Cover and bring to a boil over high heat. Allow it to boil uncovered until the carrots are fork tender, about 30 minutes
- Meanwhile, cut up your escarole. Anything greens will work like spinach, kale, cabbage, mustard greens, etc.
- Add the greens to the pot, and let boil them until softened, about 5 minutes
- Drain 2 cans of beans through the gap in the lid, and add to the pot. I'm using pinto beans here, but anything will work, like kidney, navy, black, chickpeas, etc.
- Add lemon juice and soy sauce to the pot, and season to taste with salt and pepper if necessary. Other good spices are garlic and onion powder, herbs like basil, oregano, and thyme, or spices like chili powder, paprika, and cumin. Divide into 6 servings
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Calories: 230
Calories: 230
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Total Fat: 6.7g (9 %)
Sodium: 1187mg (52 %)
Total Carbohydrate: 34.9g (13 %)
Fiber: 11.7g (42 %)
Total Sugar: 8.6g
Protein: 10.9g (22 %)
Total Fat: 6.7g (9 %)
Sodium: 1187mg (52 %)
Total Carbohydrate: 34.9g (13 %)
Fiber: 11.7g (42 %)
Total Sugar: 8.6g
Protein: 10.9g (22 %)
Conclusion
There you go, easy homemade chicken bone broth, a nutritious base or drink that's full of vitamins, minerals, and collagen. And an simple and versatile veggie soup that's great for the upcoming winter months.
Epilogue
So the bones and skins eventually ended up in the garbage, but you can use the cooked meat and vegetables for whatever you like. Don't let any food go to waste! That's nutrients and money right in the garbage otherwise.
For the meat, I waited for it to cool before shredding the cooked chicken with my hands. I made a big batch of my Baked Rice and Beans with Vegetables, and added the shredded thigh meat on top for some more protein.
As for the vegetables, the onions are soft enough to eat, but the carrots are still fairly hard. I ended up dicing both of them up before sauteing them and mixing them into scrambled eggs.
Sources