Chicken Bone Broth Recipe
40kcal
Ingredients
- Bones & Meat:
- 1 –2 lbs 450–900 g chicken bones (carcass, wings, necks) – organic preferred
- Vegetables:
- 1 medium onion quartered
- 2 medium carrots chopped
- 2 stalks celery chopped
- Aromatics & Herbs:
- 2 –3 cloves garlic smashed
- 2 –3 sprigs fresh thyme optional
- 1 –2 bay leaves optional
- 2 –3 sprigs fresh parsley added at the end
- Liquids & Seasoning:
- 10 –12 cups 2.5–3 L water
- 1 –2 tsp apple cider vinegar
- Salt and black or white pepper to taste
Equipment
- Large stockpot or slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Strainer or cheesecloth
- Ladle
Method
- Rinse chicken bones and trim excess fat. Chop vegetables into large pieces.
- Place bones, vegetables, garlic, herbs, and vinegar in a large stockpot. Add water to cover.
- Bring to a boil, then reduce to a gentle simmer. Cook 8–24 hours, skimming foam occasionally.
- Strain solids using a fine-mesh strainer or cheesecloth. Cool and store: 5 days in fridge, longer in freezer.
Notes
- Adjust salt after cooking, not during simmering.
- Optional flavor boosters: mushrooms, turmeric, fennel, or chili.
- Longer simmering produces richer, gelatinous broth.