Start your Bradley Smoker to 300ºF (148.9ºC), using Apple or Mesquite, and set the time for 1 hour 20 min. Chop up your veg and place it onto a rack. Now, using some foil, create a flat surface with a rim to catch any juices on another rack and place all the bones and bits from your Bradley Smoked Chicken Carcass. Spread them out so that they can all get a bit more smoke. Place into the preheated smoker and let go till the time is up.

Once the ingredients are ready to come out of the smoker, pull them and dump it all into a large pot. Fill with the cold water and your simmering ingredients. Bring to a small, but still bubbling simmer on the stovetop and place on a lid. Now, here’s the key. Time. Let this simmer for anywhere from 6 hours to 24 hours! The longer it goes, a deeper flavour is created and more nutrients can be pulled from the marrow of the bones.

Once you simmered to your desired time, turn the stove off, and allow the chicken bone broth to cool slightly. When it's cooled, using a pasta strainer, transfer the stock to another clean pot. Throw out all of the ingredients that have been strained. They have done their job. Now, the clean-up part for the broth. In a fine mess strainer, lined with cheesecloth, restrain the broth to catch all the fine particles of herbs and peppercorns. You will be left with a beautiful gold bone broth.

Tips for Storage:

Storage in the fridge for no more than 5 days. I am sure you will use it up in soups and even drinking in the mornings.

If you would like to freeze it: pour 2 cups of broth into a double-lock freezer bag. Label it and how much is in it. It will help to know what it is later! In your freezer, lay a baking tray flat and the bags of broth. They will freeze flat and make for easier storage!

You can also make it shelf stable by canning the stock. Following proper health guidelines, can your stock in clean jars and boil for the time directed.

Recipe by: Cory Walby – Saturday night test kitchen