Chicken Bone Broth / Stock

Chicken Bone Broth / Stock Ingredients: young fryer chicken, not a hen 1 large carrot cut into four sections 2 stalks of celery (cut into large sections) 1 stick of salted butter 2 Tbsp chicken bouillon granules 1 onion (peeled & quartered) Instructions: Boil the chicken with the ingredients above, breast-side down, on a low simmer for 2 hours to flavor the stock. Remove chicken with two large spoons and place on a platter. (Remove from bones after cooling.) Discard bones and fat; strain the broth into a large pot or bowl to remove any floating vegetable pieces and skin. NOTE: When you boil a chicken this long, the broth is “bone broth”. This means that when cooled, it will resemble a gel instead of a liquid. This is because the gelatin in the bone is transferred into the broth. Pour stock into quart mason jars, place lids, and wipe with soapy water. Refrigerate. The chicken and butter fat create a seal on top. With a good airtight seal (from fat), store in the fridge for up to 4 months. Once the seal is broken, use it within 3 days.