How to Make Chicken Bone Broth - the Perfect Base for Gravy, Soups and Sauces!!!
Recipe type: Gravies and Sauces
Serves: 3 liters
After a couple of weeks away, and almost 4000 km later, I am back. In today's episode, we're going to make chicken bone broth. In addition to the amazing health benefits this wonder food holds, it also makes the most amazing base for gravies, soups and sauces. Some of these will be covered in the next few episodes.
- Bones from 9-12 uncooked chicken thighs
- 60ml White wine vinegar
- 5ml Whole allspice
- 5ml Whole black pepper
- 15ml Salt (preferably Himalayan)
- 3-4 Bay leaves
- Strip the flesh from 9-12 chicken thighs.
- Use your shears to cut through the thigh bones. This makes the gelatin and collagen more accessible and shortens the process dramatically.
- The collagen and gelatin are what make this so healthy. Both of these, especially the collagen are used in the treatment of arthritic and degenerative joint disorders. They also add a silky smooth mouth feel to the broth.
- Place the bones in your pressure cooker along with the white wine vinegar, whole allspice, whole black peppercorns, salt and bay leaves.
- Pour in enough boiling water to bring the total quantity to 4 liters.
- Place the lid on the pot and cook this under high pressure for 2 hours.
- After 2 hours, turn off the heat and allow the mixture to cool substantially in the sealed pot for an hour or 2.
- After this time, remove the lid and strain the broth through a sieve into a large bowl. Notice how glossy the liquid is as a result of the gelatin and collagen.
- Place the bowl in the refrigerator overnight to allow the fat to rise to the surface and solidify.
- The following day, use a slotted spoon to remove the fat from the surface. Reserve the fat in a bowl in your refrigerator.
- In the following 3 episodes we will be using the broth to make amazing gravy, soup and sauce.