Ain't Nobody Got Time for that Chicken Bone Broth/Stock Hybrid

Whenever I make chicken, I keep the meaty bits of bones left afterward for soup.  But I don't follow directions.  I just go with my gut, and make a stock/broth hybrid for soups.  It keeps in the fridge for about a week, but keeps in the freezer for months.

Great for a single lady on the go, and good for a chilly evening at home grading papers. Also great for families because, while it takes forever, it doesn't take much tending.  Once it's started, you can pop in every now and then, but otherwise just leave it be.

I like to toss a pot on the stove when I get home from teaching (Around 4pm) and remove and store it before bed.

Cooked Chicken, bone in skin on
3 oz. carrot
3 oz. fennel or celery
1 small onion, chopped
1 Tbsp garlic salt
a bit of black pepper
3-4 bay leaves
2 Tbsp. vinegar-champagne, rice, or apple cider

  1. I make a somewhat low sodium version, because I want to be able to add to it.
  2. Remove as much meat from your chicken as you can to reuse.  
  3. Then toss the bones in your large crock pot with everything else.  If the bones come halfway up, fill the water as high as you feel comfortable.  If there are less, fill half full and make sure everything is fully submerged. The vinegar, I am told, helps leach more minerals from the bones to give you a health boost. 
  4. Yes, some people saute the aromatics.  I ain't got time for that, and I don't want or need the added calories from butter or fat to do so.  Seems to work just fine just tossing it all in.
  5. Cook on High 6 hours, and then low until the vegetables are a wilted, translucent, colorless mess. The more time it cooks, the heavier the flavor.
  6. Spices should be adjusted based on how the chicken was cooked. This batch had rosemary in it, so I added only garlic salt, black pepper, and bay.
  7. When finished, allow to cool enough to safely store. 
  8. Line a colander or sieve with paper towels or cheese cloth, and drain out into clean, large, bowl.  
  9. I store mine in yogurt containers in the freezer. Then, once it's frozen, I pop out the pucks and stack them in ziplocs.

Around 50 calories per 1 cup.