Chicken Bone Broth
This chicken bone broth is a simple way to turn a leftover chicken carcass into a rich, savory broth you can use all week.
Equipment
Ingredients
- carcass of one whole chicken
- 12 cups filtered water
- 2 carrots skin on and scrubbed
- 3 celery stalks
- 2 medium onions halved
- 2 bay leaves
- 1 tablespoons salt
- 1 teaspoon pepper
Instructions
- In a large dutch oven or crockpot, add the chicken carcass, water, carrots, celery, onions, bay leaves, salt and pepper.
- Bring the water to a boil then reduce to a simmer or set your crockpot to low. Cook for 12 hours.
- Remove from heat or turn off the crockpot then allow to cool. Throw out cooked vegetables and bay leaves.
- Strain broth through a fine mesh strainer. Store in the refrigerator for 4-5 days or freeze for 2-3 months.
Nutrition
Notes
- Keep the simmer gentle: A rolling boil can make the broth cloudy and can reduce it too quickly.
- Add water if needed: If the bones start to peek above the surface during a long simmer, add enough water to keep them covered.
- Cool safely: For faster cooling, strain into a large bowl and place it in an ice bath before refrigerating.
- Skim if you want: After chilling, you can lift off the solid fat layer for a lighter broth, or keep some for flavor.
- Portion for convenience: Freeze in 1-cup portions for recipes and 2-cup portions for soups.
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