I love a good mug of bone broth year-round, but come September, there’s simply more chicken roasting, herbs gathering, and pots simmering in my kitchen. It makes it easy to gather great ingredients and put them to use in this Lemon Rosemary Chicken Bone Broth. It’s such a simple recipe, and a great staple to keep in the fridge or freezer.
I gather bones overtime as I cook by adding them to a bag in the freezer after they’re used. After a week or so, I have plenty for a new batch of broth. This recipe is so delicious that you can use it for soups, stews, sauces, or as a mug on its own. It will be gelatinous from all the protein matrices once it cools in the fridge, so don’t be alarmed if it wiggles like jello!
One of my favorite tricks for removing fat from the broth is to simply let it chill in the fridge overnight. Once you pull it out, you’ll see that all the fat rose to the top and is rather solid. This makes it so easy to just scoop out with a spoon! No fat separator needed.
You’ll love the smell of your house as this simmers all day. Even Teag got nosy and couldn’t resist the aromas (he had to get shoo’ed off the counter)! I hope you love this as much as we do. Happy September, and happy simmering!
Lemon Rosemary Chicken Bone Broth
Ingredients
- 2-3 lbs chicken bones, parts, and pieces
- 2-4 sprigs fresh rosemary
- One bunch fresh parsley
- 3 cloves garlic
- 2 large carrots
- 2 large celery stalks
- 1/2 medium onion
- 1/2 medium lemon
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
- 8+ cups filtered water
Instructions
- In an Instant Pot (on slow-cooker setting), slow cooker, or large stove pot over medium-heat, add the chicken bones, rosemary, parsley, garlic, celery, carrots, onion, lemon, salt, pepper, and filtered water.
- If using an Instant Pot or slow cooker, cover the pot with the lid and set the timer for 12 hours. If using a pot on the stove, bring the ingredients to a boil and then reduce to a very low simmer. Cover with a lid and let cook for 12 hours.
- After the allotted time, remove the broth from the heat, and pour into a new clean pot through a strainer. This will catch the bones, vegetables, and herbs. Discard the strained solids. Let the broth rest in this new container for one hour or so, until it's significantly cooler. Cover and place in the fridge overnight.
- In the morning, the fat will have risen to the top of the pot and there may be some solids. Now that it's cold, just simply scoop them out with a spoon and discard. Reheat a serving of the broth in the microwave or in a pot on the stove over low heat. Enjoy!