Chicken Bone Broth

Bone Broth is pretty trendy right now, but it has been around forever. There are numerous benefits and it can be used for both cooking and drinking. It’s rich in nutrients, minerals, amino acids and protein.

There are now a lot of companies making high-quality bone broth that you can keep in your pantry. The downside is that they can be really expensive. The good news is making a bone broth at home is super easy, inexpensive and will taste better than just about anything you can buy in the store.

During the winter months, a hot cup of bone broth can warm you up while hydrating you and giving you a nutrition boost. It’s also perfect to have around for making delicious soups, rice dishes, or just about anything else that you might use water or store-bought broth. A hot cup of bone broth will warm you up, rehydrate and deliver needed protein after a winter run. You can also use it as stock for making soup, rice, stuffing and other dishes.

This bone broth cooks slow and low for a long time to extract all the nutrients and flavors from the ingredients and leftover chicken bones. It’s important to cool the broth as quickly as possible. You can add a few cups of ice cubes to the finished broth, then put the bowl in a larger bowl filled with ice before placing in the refrigerator.

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Chicken Bone Broth

Bone broth absolutely delicious and is rich in nutrients, minerals, amino acids and protein. It can be used for both cooking and drinking.

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Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Author: Justin McChesney-Wachs

Ingredients

• 1 chicken carcass can use rotisserie chicken, roughly chopped
• ½ pound chicken feet about 10
• 2 onions quartered
• 4 stalks celery roughly chopped
• 1 head garlic cut in half crosswise
• ¼ cup apple cider vinegar
• 3 bay leaves
• 12 peppercorns
• 8 sprig of fresh thyme
• 1 bunch parsley

Instructions

• Preheat oven to 450 degrees.
• Put chicken carcass and chicken feet on sheet pan lined with tinfoil, and roast 25 minutes.
• Add onion, celery and garlic to pan and roast until brown, another 25 minutes.
• Transfer to a stock pot with apple cider vinegar, pepper corns, bay leaves and thyme, and cover with cold water. Bring to a boil, then lower heat to a low simmer for up to 8 hours. Skim the foam and fat off the top periodically while it cooks.
• Strain into a bowl, and add 2 cups ice cubes to cool fast. Put bowl in a larger bowl of ice, and wait until cool before putting in refrigerator overnight. Scrape the fat off the top and discard.
• Reheat, keep chilled or freeze for future use.

Notes

– Makes about 1 quart
– This recipe can also be used for making beef bone broth. If making beef broth, blanch the bones first.