Chicken Bone Broth

Name: Chicken Bone Broth
Yield: About 3 quarts
Ingredients: 1 whole chicken carcass (from a roasted chicken — save the bones!) OR 3 lbs chicken backs, necks, and/or wings; 2-4 chicken feet (optional but highly recommended — they're the secret to gel-solid broth); 2 tablespoons apple cider vinegar; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 onion, quartered; 4 cloves garlic, smashed; 1 tablespoon whole peppercorns; 2 bay leaves; Small bunch of fresh parsley (added in the last hour); 10-12 cups filtered water; Sea salt to taste

Lighter and more versatile than beef broth, with a clean, comforting flavor. This is the broth you want when you're sick, making soup, or just want something warm and simple.

About 3 quarts

Yield

12-18 hours (stovetop or slow cooker) or 1.5-2 hours (pressure cooker)

Time

5 days in the fridge, 6 months frozen

Keeps

Lighter and more versatile than beef broth, with a clean, comforting flavor. This is the broth you want when you're sick, making soup, or just want something warm and simple.

Ingredients

1 whole chicken carcass (from a roasted chicken — save the bones!) OR 3 lbs chicken backs, necks, and/or wings
2-4 chicken feet (optional but highly recommended — they're the secret to gel-solid broth)
2 tablespoons apple cider vinegar
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, quartered
4 cloves garlic, smashed
1 tablespoon whole peppercorns
2 bay leaves
Small bunch of fresh parsley (added in the last hour)
10-12 cups filtered water
Sea salt to taste

Method

Place the chicken bones and feet (if using) in a large stockpot or slow cooker. Add vinegar and water. Let sit 30 minutes.
Bring slowly to a gentle simmer. Skim any foam that rises in the first 30-60 minutes.
Add carrots, celery, onion, garlic, peppercorns, and bay leaves.
Simmer gently for 12-18 hours (stovetop), 18-24 hours (slow cooker), or 1.5-2 hours (pressure cooker).
Add the parsley in the last hour of cooking.
Strain through a fine-mesh strainer. Season with salt.
Cool and refrigerate. Fat will solidify on top — leave it as a seal or remove before using.

Notes

Chicken feet are the MVP of chicken broth. They're almost pure collagen and will turn even a thin broth into a firm gel. Ask your butcher — they're inexpensive.
Using a carcass from a roasted chicken means you're getting broth from something you'd otherwise throw away. Save carcasses in a freezer bag until you have 1-2, then make a batch.
This is the base for chicken soup, risotto, gravy, and any recipe that calls for chicken stock.

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