Homemade Chicken Bone Broth
8-10 servings if used as a sipping broth or as a base for soups and stews, with each serving being about 1 cup.
4-6 servings if used as a primary base for larger recipes like soups or stews that require more broth per serving.
Ingredients
2-3 pounds of chicken bones (carcass, wings, necks, feet)
1 large onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, smashed
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon black peppercorns
Fresh herbs (such as parsley, thyme, or rosemary)
12 cups water
Salt to taste
Directions
Prepare the Bones: If using a whole chicken carcass, break it into smaller pieces. You can also roast the bones at 400°F for 20-30 minutes for a richer flavor.
Combine Ingredients: In a large stockpot, combine the chicken bones, onion, carrots, celery, garlic, apple cider vinegar, bay leaves, peppercorns, and fresh herbs. Add water to cover the bones and vegetables.
Bring to a Boil: Bring the mixture to a rapid boil over medium-high heat.
Simmer: Reduce the heat to low and let it simmer for at least 12 hours. For a more concentrated broth, you can simmer for up to 24 hours. Skim off any foam or impurities that rise to the surface periodically.
Strain the Broth: Once done, strain the broth through a fine-mesh sieve or cheesecloth into a large bowl to remove the solids.
Cool and Store: Let the broth cool to room temperature, then refrigerate. Once chilled, any fat will solidify on the top; you can remove this layer if you prefer a leaner broth.
Season: Before using, season the broth with salt to taste.
Tips:
Slow Cooker Method: If you prefer, you can use a slow cooker. Combine all ingredients and cook on low for 12-24 hours.
Storage: Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Versatility: Use bone broth as a base for soups, stews, gravies, or drink it straight for a health boost.