Chicken Bone Broth
Bone broths are incredibly nutritious, rich in glucosamine, condroitin, and calcium.
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 |
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!
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.