Once you begin making homemade bone broth it's hard to go back to the the storebought stuff ... for two reasons, 1) because it is so easy to make and 2) because it is so good!
Thankfully there is no one right way to make bone broth.
Go traditional with a classic flavor base of mirepoix—a mixture of carrots, onion and celery.
Or take it to a whole new "healing" level as my friend Kim does by adding chicken feet to her Homemade Chicken Bone Broth with Chicken Feet.
Some like broth that's heavy on the garlic, while others like the addition of spicy red pepper flakes. The fun in broth making is found in coming up with your own blend of vegetables, herbs, and spices.
In my own experimentation, I've been working on a broth to use with my One-Pot Asian Noodle recipe and the one I have landed on is lovely! I make it with five ingredients and it produces a delicately flavored golden broth. I especially love that it utilizes those tough leek greens that are tossed out when I make "Cheesy" Potato Leek Soup.
When I first started making bone broth I used a slow cooker or stockpot. Today I use a pressure cooker and I get the job done in 60 minutes versus 6 hours!
5-Ingredient Asian-Inspired Chicken Broth
2 CHICKEN CARCASSES (from 4-pound chickens)
3 cups roughly chopped green LEEK TOPS (how to clean leeks)
2 inch piece fresh GINGER, unpeeled and sliced
4 dried SHIITAKE MUSHROOMS
1 tablespoon SALT
- Place all ingredients into pressure cooker pot.
- Add enough water to bring level of ingredients up to 2/3 full.
- Cover and lock pressure cooker.
- Cook on "High Pressure" for 60 minutes.
- Use immediate or natural release.
- Strain stock and add enough additional water to make 8 cups broth.
- Skim fat off top (this is easily done after refrigerating).
- Don't toss the mushrooms, slice and add them to a soup. They are sooooo good!
- All this can be done in a slow cooker (cook on low for 8 hours) or in a stockpot on the stove (simmer gently 3-6 hours) replenising water as needed.