Recipe: Caitlin's Leftover Bone Broth

In my family, once the chicken or turkey dinner is over, it's time to get serious - who gets the bones?! This year, I did!

One of my favourite parts of a chicken or turkey dinner is the leftovers, including bone broth! If you've never made it before, it's super easy, very tasty, and good for you!

Keep scrolling to see my recipe for bone broth!

Ingredients

Bones (I had chicken, but really any bones work)

Onion

Carrots

Celery

Bay Leaves

Peppercorns

Garlic

Herbs (I used parsley)

1. After I cooked the chicken, I took the meat off the bones and set aside for soup/other leftovers. I put the bones, aromatics that I'd stuffed in the chicken, plus the veggies (rough chopped) on a pan in a 400 deg oven for 30-45 mins or until they got golden brown.

You can really be creative with the veggies and herbs here - use what you have in your fridge or what you like!

3. Once everything is nice and roasty toasty - add it to a pot with water (to cover the bones by a couple cm or so), peppercorns, bay leaves, and salt if needed (I brined this chicken, so I didn't add salt until the end once I'd had a chance to taste the broth).

4. Bring it up to a light simmer and then turn down to low (just so it's barely bubbling) - you can also do this in the instant pot or slow cooker! Let it cook for ~12 hours, then strain into a bowl (this one is important, we've all seen the video of the person straining it right into the sink and down the drain - OOPS).

5. Once you've got the strained broth, you can refrigerate it in containers for a couple days or freeze it. My Mum got me these giant ice cube trays for freezing soups/broth and they are perfect for freezing and portioning broth to use throughout the year.

I use bone broth as a base for soups/stews/curries, for sipping, or for cooking rice.

Enjoy!