Bone Broth… Didn’t our Grandmothers just call this soup stock? So even without all of the recent claims about health benefits – this stuff is great!
3 lb of chicken bones (2 full raw carcasses)
1lb (500g) chicken feet**
2 ribs celery
1 head garlic (optional)
2 Tbsp (30 ml) Cider Vinegar (optional)
12 cups (3 L) of water – or enough to cover
Pretty easy… Put everything in your slow cooker; cover with water and set the heat to ‘low’. Cook on low for 36-48 hours.
**If you can’t get feet (or they put you off) use wings instead; but they add a silky smooth taste to the broth.
Now; let’s get to the bottom of some of the ‘Voodoo’.
Vinegar: Every ‘Health Guru’ says to add vinegar because it will leach the minerals from the bones… Le Gourmet TV calls B*llsh*t on that. We consulted food scientists, and chemists (real ones with letters like PhD after their names) who all said the same thing: The acid in household vinegar is too weak to release anything from the bones, even at full strength. The long cooking process will release more nutrients than the vinegar ever will. So add it if you like the flavour, otherwise don’t.
Leave it on low: Most recipes tell you to start the slow cooker on high, then turn it down. You never want the broth to boil – ever. Cooking on low from the start means that the broth stays at a simmer, and you get a clear & clean tasting result. You also don’t have to skim froth off the top.
To skim or not to skim: See above.
Browning the bones first: Have you watched the video? Did you see how dark and rich the broth got after 48 hours? Browning before such a long cooking process does nothing to enhance the flavour. At all. We tested both ways, and most preferred the un-browned version.