Slow Cooker Chicken Bone Broth “48 Hour”
Watch the recipe video
Bone Broth... Didn't our Grandmothers just call this soup stock? So even without all of the recent claims about health benefits - this stuff is great!
No need to brown the bones first, the long slow cook will create more flavour than browning ever will.
Now; let's get to the bottom of some of the 'Voodoo'.
Vinegar: Every 'Health Guru' says to add vinegar because it will help leach the minerals from the bones... Le Gourmet TV calls B*llsh*t on that. We consulted food scientists, and chemists (real ones with letters like PhD after their names) who all said the same thing: The acid in household vinegar is too weak to release anything from the bones, even at full **strength. (**Now you're diluting it in 8 cups of water... really weak.) The long cooking process will release more nutrients than the vinegar ever will. So add it if you like the flavour, otherwise don't.
Leave it on low: Most recipes tell you to start the slow cooker (or even pot) on high, bring to a boil, then turn it down. You never want the broth to boil - ever. Cooking on low from the start means that the broth stays at a simmer, and you get a clear & clean tasting result. You also don't have to skim froth off the top.
To skim or not to skim: See above.
Marmite: Yeah, North Americans don't like this stuff. But we don't know why... In the end it enhances the flavour of all of the other ingredients, without tasting like it does in the jar.
Browning the bones first: Have you watched the video? Did you see how dark and rich the broth got after 48 hours? Browning before such a long cooking process does nothing to enhance the flavour. At all. We tested both ways, and most preferred the un-browned version. If you are doing a shorter cook in a pot - browning will help deliver a deeper flavour.