I've made no secret that I love bone broth. Beef, chicken, turkey... you name it, I love it. Bone broth is gut healing, full of collagen which is great for your skin, bones, and skin, and is a substantial source of protein.
Beyond its' health benefits, it also tastes really fucking good. Between cooking with it in some form and sipping on it when I'm feeling run-down, I go through quite a lot of it and, unfortunately, bone broth-- versus just broth which isn't as nutritionally beneficial-- is pricy as fuck. To top it off, even the highest quality store-bought bone broth isn't nearly as nutritious and flavorful as slow-simmered broth made on your own stove. Most importantly, making it yourself ends up being far more cost-effective.
Here is a bone broth I've made frequently as of late that has a Mexican flavor profile. However, the beauty of making your own broth is that you can control the ingredients: you don't like cilantro? Substitute sage or thyme for an earthier, more subtle flavor.
Note: You don't have to use all organic ingredients. Obviously, you should use whatever you can afford and is available in your market. However, when making bone broth, an organic chicken really does make a difference in the outcome of your broth. I've tried using a factory-farmed shit chicken and that's exactly what it tasted like.
Organic Chicken Bone Broth
1 organic whole chicken (3-4 pounds)
2 organic leeks, cleaned and roughly chopped
1 organic yellow onion, quartered
1 organic garlic pod, halved horizontally
3 organic carrots, peeled and roughly chopped
3 organic celery ribs, roughly chopped
1 bundle organic cilantro, bound with kitchen twine
2 inch organic ginger root, peeled and quartered
1 tsp organic whole peppercorns
1 tbsp sea salt
1 pinch organic red pepper flakes
4-5 qts filtered water (yes, filtered matters)
Here's how to do it:
In a large dutch oven (I use this one and it's the perfect size) add the chicken and surround it with all of the other ingredients. Pour in the filtered water so that it covers the chicken completely. Turn on the heat and bring to a boil. Reduce heat, cover, and simmer for about four hours. Every thirty to forty-five minutes or so, do a quick skim of any obvious fat or scum that rests at the surface.
When completed, remove chicken into a separate bowl (you can shred it to hell and use for other meals throughout the week. You can also freeze for later, just remove the skin prior to freezing because it'll be the opposite of crispy and, in my opinion, chicken skin that isn't crispy isn't worth a second glance.) Remove and discard veggies. You will need to strain the broth through a fine mesh sieve in order to remove the peppercorns, garlic peels, or any other debris. Return to pot and allow to cool at room temperature completely before transferring to fridge or freezer. Once cooled, it will be a gelatinous pot of healthy, magical goodness.