BONE BROTH IN A INSTANT

Homemade Chicken Jelly Stock

Super easy to make and can be turned in to that wonderful gut healing soul boosting nourishing bowl of bone broth, my son calls this his Jewish Penicillin Soup, he has been eating this weekly since he was 6mths old and is now a strong strapping lad of 16yrs old!  This honest clean chicken jelly will give you your broth or ramen at a moments notice, I usually have 2ltrs of bone broth made at any one time in my fridge, but this takes up a lot of space, so I have experimented with reducing my bone broth chicken stock to a super concentrated chicken jelly, this small 100g jar will turn into 2ltrs of brilliant bone broth just by adding stock water, hot water or coconut milk along with any super green vegetables, a teaspoon of chicken jelly will boost flavour to many other soups, stews, chillies and gravies.  

Chicken stock jelly is made from your Sunday or mid week roast chicken, no extra work required.  I still poach the left over chicken carcasses in about a litre of vegetable stock water just to extract that last bit of flavour that is still there in the roasted bones, I use this stock water as the base for making my bone broth in an instant.

The key to chicken jelly success is in the cooking method a chicken brick, which is an old West Country term for a clay or enamel roasting tin with a lid that keeps all the moisture in, a roasting tin with a lid or a casserole dish will do the same job, then the resting time is essential to allow all the chicken juices and flavour to render down to make that jelly stock.

Cooking time 45-1hr / Resting time Min 30 minutes

Ingredients

1 whole organic highest welfare chicken

100ml water

1 carrot diced

1 onion diced

1 clove garlic bashed

1 tsp Himalayan sea salt 

1/2 tsp ground white pepper

50ml olive oil

Cover the chicken in olive oil, salt and pepper, place the diced carrot, onion and garlic in the bottom of the chicken roasting pan along with the water and place the chicken on top, pop on the lid and roast in a pre heated oven 200 C / 390 F for 45 minutes for a medium large chicken, for a extra large 1 hour, do not be tempted to take the lid off at any point.  

Remove from the oven and leave the roasting tin alone to allow the chicken to rest keeping all the gorgeous moisture in the roasting pan.  I will leave my chicken to rest for around an hour, but if you want to serve the chicken half an hour will do.  

To collect the chicken jelly take the chicken and drain all the juices from the whole chicken in to the juices in the roasting pan, pour off all the liquid through a strainer in to a glass bowl or jar and place in the fridge to set, will set in about an hour, this is your roast chicken jelly stock.