Chicken Vegetable Bone Broth

This bone broth is way more seasoned and includes granulated and minced garlic and onion. I will use it in recipes in the next week or so, but WON'T give it to my Oliver. Garlic and onion are toxic to dogs. I spatchcocked and roasted a 4-1/2# Amish chicken I had in the freezer. There was 24oz. of meat that came off the bones.

The skin and bones went back in the roasting pan along with:

3 bay leaves

1 big carrot

2 stalks celery and leaves

scraps, skin and ends of 2 onions

dried minced and granulated garlic

dried minced onion

1/4c or so of white vinegar 

garlic salt and black pepper

1t-1T of Soffritto Seasoning

Add enough fresh cold water to bring everything in the pan to 2/3 full. Cover and simmer at a low bubble for 2-3 hours.

Scoop all the solids into a collendar over another stock pot. Shake this well, getting out as much broth as you can, then discard or give the carrots and celery to your dog. Strain everything through progressively finer strainers, back and forth, between two big pots, cleaning the pots each time.

 

Once the broth is clear, chill it overnight to get the collagen to gel, and bring the fat to the surface. Once the fat has solidified, you can just scrape it off and discard it - or again - give it to your dogs heated up and drizzled on their dry food. Since this fat has been heated, rendered and strained, you can also use it for browning meat and vegetables.

Heat the broth to a low boil and pour it into clean Mason jars and seal them. Store it in the 'fridge to be used within a couple weeks, or give some to your friends. This made about 3 quarts. . .Lin