Why I Ditched Bottled Bone Broth for Homemade (Chef Marco Canora's Roasted Chicken Recipe)

 

You've probably noticed the flood of ads for Chef Marco Canora's bone broth all over the Internet lately. He named his bone broth brand Brodo because "brodo" is the Italian word for broth. He launched it out of his East Village restaurant, Hearth, back in 2014, starting with a takeout window serving cups of hot broth like coffee. I've had his book, Brodo: A Bone Broth Cookbook for years. I make my own bone broth following his method, and I can tell you it's much cheaper than buying the bottled stuff—and I truly believe it has real health benefits.

Last week, I started feeling like I was coming down with something and went straight into panic mode. The next morning, I pulled some chicken stock from the freezer, whipped up a batch of chicken noodle soup, and sipped it every evening with a squeeze of fresh lemon juice for dinner. (I also enjoyed a Flu Shot Cocktail for good measure.) Two days later, I felt completely fine—no trace of illness.

That experience convinced me, so I've been stocking up whenever chicken goes on sale. Now my (newly defrosted) freezer is full of homemade bone broth, ready whenever I need it.

 If you don't have Marco's book (which I highly recommend), here's his roasted chicken bone broth recipe. It's delicious sipped on its own, perfect for chicken noodle soup, or as a base for almost any dish. I will say that while this broth is exceptionally good on its own, I do take a tip from Ina in that I add a hefty tablespoon of chicken soup base, as well as emp,yhing a few addition of my own like poultry seasoning and chicken seasoning. It adds so much additional flavor – Wow! You are going to love it.Brodo’s Roasted Chicken Bone Broth Recipe

 5-6 lbs mixed chicken bones (backs, necks, wings, and feet for the best gelatin)

2 large onions (quartered)

3-4 large carrots (chopped in thirds)

3 celery stalks (trimmed)

1 head garlic (split)

10-15 peppercorns

3 bay leaves

A handful of fresh parsley

Enough to cover everything by 1-2 inches

2 T. tomato paste

Sea salt to taste

 Preheat your oven to 375°F. Spread the chicken bones on rimmed baking sheets and roast for about 1 hour until nicely browned, flipping them halfway.

 Transfer the roasted bones to a large stockpot (a 16-quart one works best) and cover with cold water. Bring to a boil over high heat.

 As it boils, skim off any foamy impurities that rise to the surface.

 Once skimmed, lower the heat. Add the vegetables, aromatics, and tomato paste (if using), pushing them down into the liquid.

 Simmer gently for 3-5 hours—or up to 12-16 hours for deeper flavor and more gelatin.

 Remove large solids with a spider skimmer, then strain the broth through a fine-mesh strainer into containers.

 Let it cool, then refrigerate. The fat will harden on top and can be scraped off easily.

 The broth keeps in the fridge for 5-7 days or freezes well for up to 6 months.

 

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