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Prep Time
20 minutes
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Total Time
40 minutes
This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color.
Be sure to keep the ingredients covered by adding water just to cover through- out the simmering process. The pot can be left overnight to simmer on your stove; however, be sure there is enough liquid in the pot before you go to bed, and keep the flame low. Too much evaporation will result in a burnt batch.
Ingredients
Makes 4 quarts
Step 1
Preheat the oven to 350°F.
Step 2
Remove the wings, thighs, drumsticks, and breasts from the chickens.
Step 3
Place the carcasses, wings, necks, and innards that came inside the chicken on a baking sheet and place in the preheated oven. Roast until golden brown, 20 to 25 minutes. For a lighter flavor, skip this step. If you're planning to drink the broth by itself, or with herbs or seasonings, this step adds a nice depth of flavor, umami, and richness our tongues can't get enough of.
Step 4
Place the bones, feet, and vinegar in a stockpot or slow cooker, at least 10 quarts in size, and cover with the cold water. If using a stockpot, bring the water to a boil over high heat. If using a slow cooker, turn the temperature to high. Once simmering, reduce heat to low, cook for 30 minutes, skimming and discarding the scum that rises to the top. Add the ice and skim off any fat that congeals on the top along with any other scum or impurities. Simmer uncovered for 12 to 15 hours, adding more water as necessary just to keep the bones covered.
Step 5
Add the carrots, onions, thyme, rosemary, and bay leaves and simmer for another 5 hours. Continue to skim off any impurities; add water as necessary to keep the ingredients covered.
Step 6
Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
Step 7
删除任何脂肪凝固在上面更加积极re using. You may discard this fat or use it as you would any other cooking fat.
Reprinted with permission from Harper Wave.
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Reviews (10)
Back to TopAs another person previously asked, do you add the legs, breasts and wings back in for the stock???
nsreed8668
2/1/2021
Do you not use the breasts thighs and legs in making the bone broth???
Anonymous
6/15/2019
I have made this recipe more times than I can count! I save all my chicken bones and make a batch once I have a freezer bag full plus extra. It comes out the best when you use bones that have a lot of ligaments and joints still attached. An equal amount of drumsticks will do in place of the chicken feet, if you cannot find them. Although the chicken feet are cheaper and DO provide that extra kick to make sure you end up with a gelatinous result once chilled. PS that's how you know you did it right. The bones should crumble when squeezed and it should jiggle like jello when cold.
jeri_l
Brooklyn, NY
4/1/2019
Call your butcher and tell him you need backs, necks, wings and feet and any skin they have so you can make chicken bone broth. You'll get what you need. I have them saving some for me to pick up this weekend.
Humble Opinion
Northwest Washington
11/19/2018
Before I roast, I put all the bones and feet in water first and bring to the boil, strain and discard that water. Gives a better end product. I put the veg into the roasting tray as well. Try some garlic also. Leave the skin on the onions, lots of goodness in there too. Play with flavours to, I do one that we make chicken ramen from kids love it.
Jwhakamana
Auckland NZ
9/9/2018
Chicken feet are yummy. Try an Asian market to find them.
artfulones
Austin, TX
2/3/2017
Think about the part of the world where chicken feet (which provide a TON of cartilage) are eaten regularly...Asian groceries especially or another ethic grocery. There is a Halal place close, maybe their chicken feet are cleaner. Can't wait to try. May sub chicken wing tips for convenience.
murbanaz
Phoenix, AZ
2/1/2016
By the time chicken feet get to a butcher shop, they have been cleaned. A bit gross looking but I've been told they are the best for making broth. Friends who have chickens definitely use the feet when making their broth.
kathyavers
IN
1/27/2016
LOL! Yes, where the hell?? LOL! If u could locate chicken feet, would u actually cook with them? Imagine the mud, muck & parasites pressed between the toes as the chicken stomps the barnyard.......
mimi123456
New York, New York
1/20/2016
Where the hell does a normal everyday cook get chicken feet?????
didi5
Medford,Wi.
1/17/2016
