GOLDEN ELIXIR BONE BROTH

This recipe makes a whole roasted Garlic Butter Chicken and with the leftovers my Golden Elixir Bone Broth. Incorporating chicken stock or bone broth into your diet can be a delicious and nutritious way to support overall health- visit the BLOG for more reasons why you need bone broth in your life.

PREP 1h

COOK 12h

TOTAL 13h

MAKES 2 litres

Roasting Ingredients-

  • 2 kg Large Chicken

  • 100g softened unsalted butter

  • 6 garlic cloves, finely diced

  • 1/2 tbsp coarse salt

  • 1 large onion, quartered

  • 6 celery stalks, rough chopped

  • 6 carrots, rough chopped

  • 6 rosemary sprigs

  • 6 garlic cloves

  • 4 bay leaves

  • Black pepper

Additional Slow Cooker Ingredients- 

  • Any extra veg you need to use

  • 5 cloves

  • 5 peppercorns

  • 2.2 litres of water

Instructions-

  1. Add the roasting ingredients (garlic, onion, celery, carrots, rosemary) to the baking tray.

  2. Make a compound butter by mixing together the butter, fine chopped garlic and salt and stuffing under the skin of the chicken. Add the 4 bay leaves under the skin along with the butter and place the chicken on top of the vegetables.

  3. Roast in the oven covered by foil for 1 hour, then remove the foil and roast for an additional 30-40 minutes until the chicken reads 75°c internal temperature.

  4. Remove the chicken and leave to rest for 10 minutes before serving or strip the chicken to prepare for the meals for the week.

  5. Add the remaining tray of vegetables, fond (sauce/flavour) to a slow cooker along with the chicken carcass and any additional veg, the cloves, peppercorns and 2.2 litres of water.

  6. Leave the slow cooker on high for a minimum of 12 hours (up to 24hrs)- I usually do this overnight.

  7. After 12 hours, strain the bone broth/stock through a colander and sieve and cool, storing in the fridge for up to 4-5 days in the fridge or 3-4 months in the freezer.