Real estate agents have told me that there are two scents to use to assist in selling a property. The seller is encouraged to either cook onions or bake brownies. I am curious if a third could be added. The scent is divine, warming, comforting. This is the scent you hope would greet you at the door after a long day fighting dragons. Just imagine the sales when stock or bone broth bubbles on back of the stove. This could knock them both off of their home-selling pedestals.
Stocks: Chicken Bone Broth
- 1 lb+ chicken bones (I freeze them until I have enough to make a big batch of stock.)
- Per every pound of chicken bones add approximately the following quantities of onions, carrot, and celery:
- 2 oz onion, peeled and chopped into medium dice (You’ll notice I used the skins. There is some argument here whether to do this or not. I am on a no-waste kick right now.)
- 1 oz carrot, peeled and chopped into medium dice
- 1 oz celery, chopped into medium dice
- 1 ea bay leaf
- 6 – 12 ea whole black peppercorns
- 2 – 3 whole garlic cloves, crushed
- Enough cold water to cover bones
- ¼ cup apple cider vinegar
- Feel free to add parsley stems, rosemary, or other herb for flavor.
- Bring all ingredients to a gentle bubble in deep enough pot so that you minimize splashing.
- Allow the mixture to gently bubble for at least six to twelve hours. Some people will say cook for forty-eight hours. You’ll need a slow cooker to do that. I find after twenty-four hours, the bone broth starts to smell weird. Twelve is usually my max time frame when I am making a chicken bone broth.
- You may need to add more water throughout the cooking time.
- Once the bone broth has bubbled away for six to twelve hours, strain the liquid in to a container and throw the solids away.
- Decant the liquid into jars.
- Cool with the lid off for about ½ an hour. You can also surround the jars with ice for quicker and safer cooling. Stir occasionally with a spoon to get the bone broth to cool faster.
- If freezing, leave a good inch or two open from the top to allow for liquid expansion.
NOTE: That’s right. No salt used here. This is a base for all the wonderful things you’ll be making later. That’s when you will salt your items.