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Lazy chicken back broth

There are lots of ways to make stock or bone broth. This is the lazy way that I do it.

Start with a pack of chicken backs. I don't even bother to thaw it.


Remove the wrapping and put the whole thing in a stock pot and cover with water. Cover and bring to a low boil, and simmer it for about an hour.


After about an hour, remove the backs from the pot.


Let them cool a few minutes, then pick off the meat from the bones. There are usually some chunks of skin that I discard. I got 13 oz of usable meat from this pack of backs, which weighed 3.57 lbs. I use that meat for soup, casserole, stir-fry, etc.


Next, dump the bones back in the pot, bring it back to a low simmer, and let it cook for a while. A few hours, all day, whatever. Sometimes I dump everything in the crock pot and let it go 24 hours. If the smell annoys me I put the crockpot in the garage. The longer you let it go the richer the broth gets. You can add a bit of vinegar to help extract nutrients, but I don't always.

Then pour the broth through a strainer to remove the bones.


Finally, let the broth cool and put it in your storage vessels -- jars, boxes, whatever. After it cools completely you can easily skim the fat off the top, then use or freeze. The cool broth will be thicker and more gelatinous the longer you let it cook.


Super easy, and a healthy base for soup, rice, stir-fry, whatever. You will need to add salt for most recipes, but you get to control how much.



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