Chicken Bone Broth

Chicken Bone Broth

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

Method

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

This recipe is from The Apothecary Kitchen

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