01-12-2025, 05:25 PM
This post was last modified 01-12-2025, 06:58 PM by KKLoco. Edited 1 time in total.
Here is the recipe. I made a MEGA batch as this is part of a cleanse I’m starting this week. And basically, it’s all I can eat for 10 days.
Chicken vegetable bone broth recipe:
2 whole rotisserie chickens. Skin and bones discarded (or saved to make a homemade stock) Use your hands to break the chicken down. I also added a some leftover Cornish game hen that I had.
3 pounds of carrots skinned and chopped
1 large sweet onion
1 large white onion
2 whole celery stock
3 whole leeks chopped
2 box containers of chicken bone broth (no sodium)
3 box containers of chicken stock (no sodium)
6 ounces of garlic (yup,it’s a shit ton)
1/2 cup of olive oil for sautéing
Mediterranean sea salt (quantity to your liking)
Fresh ground pepper (quantity to you liking)
Thyme
Tarragon
Instructions:
Heat a large pot on medium
Once heated, add olive oil. Then add onions, carrots, celery and leeks. Sir it periodically and let them sweat for about 10 minutes.
Add garlic, salt and ground pepper. stir continuously for another 10 minutes.
Add all bone broths, stocks, chicken, thyme, Tarragon.
Reduce heat to simmer.
Simmer it for 15 minutes and you’re BUENO! The key is to not make the carrots too mushy. I like them Al dente (which means they still have a crisp when you bit into them).
![[Image: mzviSn2.jpeg]](https://i.imgur.com/mzviSn2.jpeg)
Chicken vegetable bone broth recipe:
2 whole rotisserie chickens. Skin and bones discarded (or saved to make a homemade stock) Use your hands to break the chicken down. I also added a some leftover Cornish game hen that I had.
3 pounds of carrots skinned and chopped
1 large sweet onion
1 large white onion
2 whole celery stock
3 whole leeks chopped
2 box containers of chicken bone broth (no sodium)
3 box containers of chicken stock (no sodium)
6 ounces of garlic (yup,it’s a shit ton)
1/2 cup of olive oil for sautéing
Mediterranean sea salt (quantity to your liking)
Fresh ground pepper (quantity to you liking)
Thyme
Tarragon
Instructions:
Heat a large pot on medium
Once heated, add olive oil. Then add onions, carrots, celery and leeks. Sir it periodically and let them sweat for about 10 minutes.
Add garlic, salt and ground pepper. stir continuously for another 10 minutes.
Add all bone broths, stocks, chicken, thyme, Tarragon.
Reduce heat to simmer.
Simmer it for 15 minutes and you’re BUENO! The key is to not make the carrots too mushy. I like them Al dente (which means they still have a crisp when you bit into them).
