(The. Best.) Chicken Broth
Now that is what collagen-rich broth looks like! Don't worry—it doesn't stay a solid. As soon as it hits the stovetop, it melts into a yummy liquid perfect for sipping.
A cup of warm, savory chicken broth reverses the hangries for both my 9-year-old daughter and me. It buys me enough time to put dinner together, and I feel great about it—unlike the mom guilt (and stomach ache) I get when I pop open a bag of corn chips.
Ingredients:
Old Dog Farm chicken bones (the carcass, backbone, and leftover skin from your chicken)
1 Old Dog Farm Broth Bomb (feet, neck, and giblets)
Veggie scraps: Carrot ends, onion butts, celery leaves, herb stems, or a few garlic cloves. (We save these in a jar in the freezer all week, but you can use whole fresh veggies if you prefer!)
8–10 cups of water
Directions:
Fill the pot: Place your chicken bones, the Broth Bomb, and your veggie scraps into a large stockpot or slow cooker. Cover with water.
Let it simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for anywhere from 6 to 48 hours. (The longer it goes, the better and more gelatin-rich it gets! If I’m busy, I just add a little more water and keep it simmering until I have a minute.)
Instant Pot version: If you are short on time, throw everything into an Instant Pot or pressure cooker on high pressure. Cuts the cooking time down to anywhere between 40 minutes and 2 hours. It still turns out beautifully.
Strain & season: Pour the broth through a mesh colander and season with salt to taste.
🐶 Bonus if you have cats or dogs: Throw away the feet and bones (they are a choking hazard), but save the little pieces of meat, giblets, skin, and cartilage. These soft bits are a great kibble topper! Both cats and dogs love it, and you’ll save a few $$ on their food.
