Chicken Bone Broth

Bone broths are incredibly nutritious, rich in glucosamine, condroitin, and calcium.

  1. In a 10-quart stock pot, add:

6
lbs
(or so) of chicken carcasses, bones, necks, (heads and feet, if you can get them)
1
T
coarse sea salt
2
T
vinegar (apple cider or red wine)
6
qts
water

  1. Optionally, you can add herbs and vegetables to taste. I add the following:

6
oz
carrots, peeled and halved
1

parsnip, peeled and halved
3
oz
celeriac, cut
2
cloves
garlic, peeled
2
med
onions, quartered (leeks are nice too)
5
sprigs
parsely

If your carcasses came from previously roasted chickens, the flavor profile from the roast melds into the broth. This is generally a good thing!

  1. Bring to a boil for 10 minutes and skim.
  2. Cover and let it simmer for 48 to 72 hours. (The 72 hours is optimal and will allow extraction of as many of the nutrients as possible. I personally have only made it to 54 hours.)

The low simmer and the lid will keep your liquid from evaporating away.

I freeze the broth in one quart quantities and prefer this to the boxed or canned broths and stocks, neither of which are made from bones.

 

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