I read a lot of natural living-type blogs and over and over again I keep seeing the term “bone broth” come up. Bone broth this and bone broth that. What on earth is this magic bone broth? Well, come to find out it’s exactly how I make chicken stock. I think “bone broth” must be a buzzword or something because it’s certainly not new. In fact, I don’t even call it stock I just call it soup.
Soup is something I eat a lot of, and I prefer my own chicken soup (well, my mom’s is the best naturally, but I think I do okay). Since I’m still trying to meet my weight loss goal, and I’m still nursing, a cup of soup and a sandwich is my standard lunch — easy, healthy, and nourishing. The best diet pills can’t possibly taste as good!
At any rate, a lot of the blogs suggested making the stock, bone broth, whatever you call it in a slow cooker. Now, I’ve always made mine on the stove in a pot. There’s no rhyme or reason, really. I basically take a stock pot and fill it with a chicken carcass (from either a chicken I roasted myself or a rotisserie chicken when I’ve been short on time), celery tops, a couple carrots, a large onion (skin and all, quartered), some peppercorns, and a couple garlic cloves if I think of it. Sometimes I’ll add some dried dill as well. I cover it with water and I allow it to almost reach a boil, then turn it way down to simmer for a couple hours. I’m left with a very rich stock that turns gelatinous when I put it in the fridge. That’s exactly how you want it.
Well, the slow cooker method is supposed to work very well. Many recipes call for the addition of apple cider vinegar — something I forgot to add. Now, I’m not sure if maybe that’s where I went wrong but after cooking on low for about 14 hours, the stock had achieved a deep color, but the depth of flavor wasn’t there. And it didn’t have the gelatinous quality even after it spent the night in the fridge. So I won’t be making it this way again. Have you ever made stock in the Crock Pot? How does it come out for you and what do you do differently?