Chicken Bone Broth
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 d
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Total Time
1 d
Chicken Bone Broth
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Chicken Bone Broth is nutritious and tasty all by itself or a great start to soups or other dishes. Even better, it is easy to make at home.
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Ingredients
- chicken scraps: bones, skin, wing tips, deglazed pan juices, etc
- 2 Tbsp apple cider vinegar
- 1/2 cup carrot or carrot ends or carrots too small for other recipes, chopped
- 1/2 cup scallion or the green ends that are usually discarded, chopped, or leek or onion
- 1/2 cup celery or celery leaves, coarsely chopped
- 1 parsley or parsley stems, bunch
- 1 bunch thyme optional, or other herbs
- 1-2 bay leaf
- 6 peppercorns
- ½ teaspoon salt or to taste
- 2-3 quarts water or enough to cover everything well
Instructions
- Save scraps from a roasted chicken like bones, extra skin, etc. (or other chicken scraps). Remove any large pieces of remaining meat from the carcass for other uses and add the carcass to the scrap collection. Deglaze the roasting pan for the flavorful juices. I pour boiling water into the pan, then scrape gently to dissolve the crisp remains for inclusion in my broth
- Combine this and other ingredients in a stock pot or slow cooker. Bring to a boil, then lower to a simmer.
- Simmer for up to 24 hours, but at least 12 hours. If scum forms on top, spoon this off as it cooks. Check periodically and add more water if needed.
- Near the end of the cooking time, taste the broth to see if it is strong enough. Continue cooking to reduce if it isn't. When done, remove large vegetable pieces and bones with skimmer, then strain the broth. Add more salt if needed.
- Refrigerate the broth to cool, then remove the fat which will solidify on top. The fat can be saved for other uses or discarded. Broth can be heated and served by itself or used in soup or other recipes.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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