Homemade Chicken Bone Broth
Chicken soup isn’t just good for the soul: There is a reason that your mother made it for you when you’re feeling under the weather.
Prep time: 30 min |
Cook time: 24 hr |
Total time: 25 hr
- 4 lbs chicken bones free-range (neck/backbones from the butcher, leftover carcasses from roasted chickens)
- 2 free range chicken feet (optional, but highly recommended)
- 1 large onion, roughly chopped (including the skin)
- 2 large carrots, roughly chopped (including the skin)
- 4 celery stalks, roughly chopped
- 3 Tbsp apple cider vinegar
- 1 Tbsp salt (not iodized)
- 12 peppercorns
- ½ dried thyme OR any other fresh/ dried herbs you desire (optional)
- water to fill to the top
Feel free to add extra veggies. Do not add: brassicas (kale, cabbage, broccoli, asparagus, etc), greens (lettuce, spinach, etc), or fragrant veggies (green peppers, onion skin, beets, etc.) as these will ruin the stock.
When the stock is quite fragrant after 24h pour the entire pot through a colander into another pot to catch your delicious golden stock. I recommend doing this over the sink.
Freeze in vacuum sealer bags or buckets to use later, or use immediately to make soup.
If storage space is an issue, further reduce the strained stock by half (or more) and add water later when reconstituting.
Enjoy as a tea, in a soup, or as a gravy! YUM!
Tagged as: Soups,