The best chicken bone broth Recipe

The Best Chicken Bone Broth

Chicken bone broth is a nourishing, flavorful liquid made by simmering chicken bones and connective tissues in water. It’s rich in nutrients and can be enjoyed on its own or used as a base for soups and sauces. Here’s a simple yet effective recipe to make the best chicken bone broth at home.

Ingredients:

• Bones:
  • 2-3 pounds of chicken bones (leftover carcass from a roasted chicken works great, or you can use raw bones from your butcher)
• Aromatics:
  • 1 large onion, quartered (no need to peel)
  • 2-3 carrots, cut into chunks
  • 2-3 celery stalks, cut into chunks
  • 4-6 cloves of garlic, smashed (no need to peel)
• Herbs and Spices:
  • 2-3 bay leaves
  • 1 teaspoon whole black peppercorns
  • A few sprigs of fresh thyme or 1 teaspoon dried thyme
  • A handful of fresh parsley (optional)
• Acid:
  • 2 tablespoons apple cider vinegar (helps extract minerals from the bones)
• Water:
  • Enough filtered water to cover the bones and vegetables (about 12-16 cups)

Instructions:

1. Prepare the Ingredients:
   • If using raw bones, you can roast them in a 400°F (200°C) oven for about 30 minutes to enhance the flavor. This step is optional, especially if using leftover roasted bones.
2. Combine Ingredients:
   • Place the chicken bones, onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and parsley in a large stockpot or slow cooker. Add the apple cider vinegar.
3. Add Water:
   • Pour in enough water to cover the ingredients by about an inch.
4. Bring to a Simmer:
   • If using a stockpot, bring the mixture to a boil over medium-high heat. Then reduce to low heat to maintain a gentle simmer. If using a slow cooker, set it to low.
5. Cook Time:
   • For the stockpot, simmer for 4-6 hours. For a slow cooker, cook on low for 12-24 hours. The longer you cook the broth, the richer the flavor and nutrients will be.
6. Strain the Broth:
   • After cooking, remove the pot from heat. Use a slotted spoon to remove the large solids, then strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or pot. Discard the solids.
7. Cool and Store:
   • Allow the broth to cool to room temperature. If you want to remove the fat, refrigerate the broth for a few hours until the fat rises to the top and solidifies. You can then skim it off.
8. Store:
   • Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for longer storage. Ice cube trays are great for freezing smaller portions.

Tips:

• Flavor Boost: Add other vegetables like leeks, mushrooms, or parsnips for extra flavor.
• Storage: Use glass jars for refrigerating or freezing the broth, but leave some space at the top as the broth will expand when frozen.
• Usage: Use the broth as a base for soups, sauces, or simply sip it warm as a nourishing drink.

Enjoy the rich, savory goodness of homemade chicken bone broth!