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Beer and Chicken Bone Broth

Using left over parts and pieces of chicken and even vegetable parts to create a truly awesome broth for amazing soups, stews, chili, and bisque.
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Prep Time 30 minutes
Cook Time 2 hours
Course Soup
Servings 0

Equipment

  • Stainless Steel Pot Use Cast Iron if You Prefer
  • Bowl For placing the "good" meat as you debone.
  • Stirring Spoon or Spatula
  • Metal Strainer
  • Bowl To catch the final broth
  • Jars To store the broth
  • Jar Funnel

Ingredients
  

  • 1 Chicken Bones Bones and parts from one or more de-boned chicken
  • 4 12 Ounce Beer 4 or More Mild Lagers or Ales - More ingredients means more beer.

Instructions
 

  • Roast the Chicken to 165°F / 75°C
  • Let the Chicken Cool
  • Debone the Chicken
  • Place all the bones and scraps from the chicken in a cooking pot.
  • Pour over 4 or More Beers to cover by 1-2 inches of liquid
  • Place the pot with the lid on over a medium low heat and bring to a simmering boil. Then, reduce the heat to low.
  • Stir the pot every once in a while. The time to cook should be at least 30 minutes. But, we usually go over an hour or two (or longer)
  • As the liquid reduces, add more room-temperature beer to the broth-in-the-making.
  • After 30 minutes to many hours, place the metal strainer / colander over the bowl you are planning to drain the broth into. Pour the liquid over into the colander with all the meat scraps left in the colander.
  • Use the broth immediately or save in the refrigerator until you are ready to use.

Notes

A good broth gels (like Jell-O / Gelatin) when cooled. But, if yours does not, it’s likely one of two reasons: 1) You didn’t simmer it long enough for the connective tissues to dissolve into the broth (this is a molecule by molecule process and takes time). 2) There just wasn’t enough connective tissues in the scraps themselves to dissolve (common with small broth batches).
If your broth does not gel; then no worries! Just cook with it; it’ll be A-OK!
If you’ve got minutes, then cook for minutes. But, if you have hours…simmer it for hours and add more beer as it reduces to keep the liquid level up.
Keyword bisque, bone, bone broth, broth, chicken, chili, soup base, stew
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