Chicken Bone Broth & Chicken Bone Sale
With the warmer weather we had in January it was hard to believe it was the middle of winter; unfortunately (or fortunately depending on how you look at it) winter isn’t over and as I write this the snow is falling …quite a lot of it. The ducks and turkeys like the colder climate and run around in the snow but the chickens take two steps out of their house and scuttle back into their houses wanting nothing to do with the cold weather.
At our last processing, we had the opportunity to try out some new cuts of chicken, and we now proudly offer boneless skinless chicken breasts (in packages of 2), boneless chicken thighs, ground chicken (sold in 1lb packages), chicken drumsticks and chicken wings. We also have Chicken backs and necks that are sold whole or split and excellent for making soups. They have lots of meat on them and taste delicious! We are running a special on chicken backs both whole and split at $3.50/lb and have included our favourite recipe that we tried ourselves. While the weights vary, the average whole back weighs 3.15lbs and the average split back weighs 2.12lbs.
Chicken Bone Broth Recipe 3 Ways…Stovetop, Pressure Cooker and Crock Pot
Ingredients: Whole or Split Chicken Back (at least 2.5lbs)
1 tbsp of cider vinegar (you can buy this at any grocery store)
1-2 tsp of salt
2 stalks of Celery chopped up into thirds with leaves attached
2 Medium Carrots peeled and halved
1 Medium Onion, peeled and halved
2 smashed garlic cloves
Optional: 1 bay leaf (you can find bay leaves in the cooking aisle of the grocery store)
Water: Stockpot: 16 cups; 6QT Slow Cooker: 12 Cups; Pressure Cooker: 10-11 Cups
**Roast the Bones (for all bone broth methods) **If bones are from a cooked chicken or turkey, skip this roasting step. If using a whole raw chicken. Place raw bones on a lined rimmed baking sheet and roast at 400˚F for 20 minutes. Transfer bones and any pan juices to your pot. Many recipes call for just raw bones which is ok, but roasting will really enhance their flavor
Stovetop Method (15 Hours of Slow Cooking):
The stovetop method is best if you have a huge stock pot and want to make a double batch, otherwise, it required the most babysitting and the temptation to check on it to make sure it wasn’t boiling like crazy was definitely there! The liquid does evaporate the most which is why more water is required for this method.
Slow Cooker Method (15 Hours on Low Heat):
This is the set it and forget it method! Start with warm or hot water to jump start it for heating up then set it and forget it. The slow cooker can gently simmer while you sleep. The resulting bone broth is rich in color and flavor since the broth is not stirred and never vigorously boiled in the slow cooker. This method is EASY!
Pressure Cooker Method Bone Broth (2 Hrs):
Place roasting bones and accumulated pan juices into a 6Qt instant pot.
Add onion, celery, carrots, garlic, bay leaf, 1 Tbsp cider vinegar and 1 tsp salt.
Add 10-11 cups water or until you reach the 2/3 max fill line in the pot.
Select soup/broth and set the time to 2 hours (120 minutes). It will warm up then cook on high pressure for 2 hours (120 minutes).
When cooking is complete, wait 30 minutes for it to naturally depressurize then release pressure (I always use an oven mitt for safety in case the valve sputters).
*FOR ALL METHODS*
How to Strain and Store Chicken Stock:
When done, strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard the solids. Cool strained stock to room temperature then cover and refrigerate.
The following day, it will thicken and you can scrape the fat off the top and continue to store in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months (if freezing, leave space in containers for expansion).
Feel free to send us your comments and pictures!!