Dutch Oven Chicken Bone Broth
Soup season is right around the corner (YAY! I REALLY LOOOVE ME SOME SOUP!) and I know for a fact that I will be using my ultimate favorite chicken broth/stock often in the next few months, so I figured I might as well share my recipe with you.
Well, if you can call it that, ‘cuz it’s not really a recipe… it’s more like a technique!
But this stuff is seriously SO AMAZING and so easy to make, I simply couldn’t keep the “technique” to myself. This is NOT just your ordinary chicken broth; it’s just like bone broth, only it’s made with chicken. So it’s really Bone Chicken Broth.
Just wait ’til you see how intensely “gelified” this thing gets after an overnight stay in the fridge.
In fact, this chicken broth is so thick, so rich and so incredibly tasty, you could very well use it as gravy. I’m not kidding.
Try it once, and I’ve no doubt that it’ll become your go-to chicken broth recipe, too!
If you’re gonna make this broth, though, you must first make one of my famous Dutch Oven Roasted Chicken.
If you haven’t tried that yet, do yourself a favor and make one NOW! I’m telling you, you will not regret it. I haven’t cooked chicken any other way since I discovered that method. Even my Christmas turkey gets done this way.
Never in your life will you have had chicken so moist, so tender, so juicy and so tasty. Trust me, you’ll love it!
And if you don’t yet own a Dutch Oven, it’s totally worth getting one, if only for this…
Once you and your family are done feasting on your chicken, or once you’ve picked all the meat from the carcass, return the bones and skin to the Dutch oven, along with any and all vegetable scraps.
Make sure that you also leave all the good stuff that was already in the Dutch Oven right where it sits.
Next, add enough water to completely cover the chicken bones — about 8 to 10 cups should suffice — as well as a tablespoon of apple cider vinegar, to help draw more of the good stuff from the bones.
How much water you add isn’t really exact science…
Just make sure that your bones are completely covered. You could even add more if you wanted to make a lighter, less concentrated broth.
Now put the lid on and place the Dutch oven in a 325°F oven; bake for 5 to 6 hours, or until your water has turned into the most delicious, richest and darkest chicken broth.
Remove the larger pieces with a slotted spoon; place them in a colander set over a large bowl to collect the excess juices.
Then, strain the broth through a fine meshed sieve. Be certain that you press down on that pile of chicken scraps, to make sure that you extract as much liquid from it as you possibly can.
Then do the same with the larger pieces that you placed in the colander earlier. Press them down, and press them down hard! You’ll be surprised how much broth will come out of there!
You’ll then want to strain it through the fine mesh sieve, adding it to the rest of the broth.
See all that precious golden liquid that came out of there. You DON’T want to let that go to waste!
Your broth is now technically ready to be used, but it does contain a fairly high amount of fat, especially if you returned the skin to the pot. Personally, I like my broths to be on the leaner side, so what I like to do is send my broth to the fridge at this point and leave it there until it’s completely set, usually overnight.
Besides, by the time I get to this step, I’m usually just about ready to go to bed… I’ll have put my chicken in the oven in the morning, taken it out of there shortly before dinner and then put the bones back in at around 6pm. By the time I get to strain my stock, it’s way past 11pm, time for an old woman like me to hit the sack.
Sometimes, what I’ll do when I don’t want to dirty up the kitchen that late at night is I’ll throw the bones back in the Dutch oven after dinner and wait until the next day to get my broth going.
Still, I’ll only rarely use my broth right away because I prefer to remove the fat, and this is much easier to do once the broth has completely set. So in the fridge it goes…
Once the broth is fully set, the fat will have floated to the surface and formed a thick, creamy, solid layer. In that state, it’ll be easy for you to remove as much, or as little as you want.
Like I said, I prefer my broth on the lean side, so I remove most of the fat. I do, however, keep it in the fridge in a little container and then I use it to cook with! That stuff is yummy, tasty, and will keep for a little while.
I strongly suggest that you do the same…
And now look at that broth!
THAT’S WHAT I CALL GELIFIED!
Just imagine how good it is for you… and how good it tastes, too!
Of course, before you use it, you’re gonna want to reheat it.
I’m not usually a fan of drinking broth, but this one? I definitely wouldn’t say no to a nice, piping hot cup. I would totally dilute it some before to serve it, though…
And one thing’s for sure, it will make ANY soup taste AH-MA-ZING!
I can’t wait for you to try it…
Dutch Oven Chicken Bone Broth
- Once you're done feasting on your chicken, or once you've removed all the meat from the carcass, return the bones and skin to the Dutch oven, along with any and all vegetable scraps. Make sure that you also leave all the good stuff that was already in the Dutch Oven right where it sits.
- Add enough water to completely cover the chicken bones, about 8 to 10 cups should suffice, as well as a tablespoon of apple cider vinegar, to help draw more of the good stuff from the bones.
- Cover and place the Dutch oven in a 325°F oven and bake for 5 to 6 hours, or until your water has turned into the most delicious, richest and darkest chicken broth.
- Remove the larger pieces with a slotted spoon; place them in a colander set over a large bowl to collect the excess juices. Then, strain the broth through a fine meshed sieve.
- Press down hard on the larger pieces you removed earlier to help extract as much of those juices as you possibly can and add those juices to the rest of the broth, straining them through the fine mesh sieve if necessary.
- Place the broth in the refrigerator until fully set and then remove as much or as little of the fat layer as you want (save this fat for cooking)
- The broth will keep for about 5 days in the refrigerator and up to a few months in the freezer. Note that this broth is extremely concentrated, so you will most probably want to dilute it when you use it.