Chicken Bone Broth

Homemade chicken broth is a versatile ingredient to have handy in your fridge. You can drink warmed up in a mug with salt and pepper, or use it as a base for risotto, ramen, rice, or soup.

Chicken Bone Broth

Ingredients

  • 1 whole chicken minus the legs and thighs

  • 6 chicken feet or 1/2 lb. chicken necks, and/or wings 

  • 12 cups filtered water

  • 2 tbsp. apple cider vinegar

  • 2 large carrots

  • 1 yellow onion, quartered

Directions

  • Place the chicken, apple cider vinegar, and water in an 8-quart stockpot. Place over medium heat and bring to a boil.

  • While the broth is heating use a small mesh sieve to skim off the scum that rises to the surface of the water. 

  • Once the broth reaches a boil, lower the heat and simmer uncovered for 90 minutes. Over time, you should notice that the broth looks a little thick and shimmery when you shift the pot. 

  • Add the carrots and onion to the broth and simmer for 60 minutes. 

  • Remove the broth from the heat, and take the chicken, bones, and vegetables from the stockpot. Set the chicken aside to cool and dispose of the vegetables. Once the chicken is cool, remove the meat from the bones to save for other uses. 

  • To store the broth, lade it into a liquid measuring cup and pour it into jars through a fine-mesh strainer. Store in the fridge for 3-5 days.

    Notes:

    • You can save the chicken legs and thighs and use them for other dishes, or you can include them in the broth.
    • Store leftover chicken bones from other meals in the freezer and add them to add this broth whenever you’re ready to make it. 
    • Once the broth has finished cooking, remove the chicken from the pot, let it cool, and pick the meat off the bones. Refrigerate the shredded meat for 3-5 days or freeze for up to 3 months to use in soups and sandwiches. 
    • You can roast the carrots and onions before adding them to the broth for a richer flavor, but I usually add them raw. 
    • Chicken feet are the best way to ensure your broth becomes nice and rich and gelatinous. If you want to try using them, look for them at your local farmers’ market or any ethnic markets in your area. If you don’t want to use them, stick with chicken necks and wings.

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