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This recipe for chicken bone broth is tasty and nourishing! Bone broth is most known for its nutritive properties as it is rich in collagen protein and minerals. This recipe makes a delicious bone broth that is perfect for sipping on a cold morning, drinking when you're sick or adding to soups!
Rated 5.0 stars by 1 users
Soup
American
Chefs Sarah Montaño-Sternberg and Aaron Sternberg
2-3 quarts
1 hour
6 hours
This recipe for chicken bone broth is tasty and nourishing! Bone broth is most known for its nutritive properties as it is rich in collagen protein and minerals. This recipe makes a delicious bone broth that is perfect for sipping on a cold morning, drinking when you're sick or adding to soups!
Stock, Broth, & Bone Broth: What’s the difference?
● Stock is simmered for 4 to 6 hours with vegetables, aromatics, and animal bones, is unseasoned, has a rich flavor and gelled texture when chilled; it's used as a base for sauces, gravies, or stews, not served alone.
● Broth is a light, flavorful liquid made by simmering water with vegetables, aromatics, and animal meat/bones for a short period, typically 45 minutes to 2 hours, strained, seasoned, and enjoyed on its own or as a soup base.
● Bone broth, a hybrid of broth and stock, is made from roasted bones with meat, simmered for long periods of time, strained, seasoned, and consumed for its proven health benefits due to extracted collagen and nutritious vitamin & mineral compounds.
1 whole pastured chicken (about 4 to 6 pounds) skin-on OR 1 whole carcass from a roasted chicken
2 chicken feet
4 quarts filtered water, cold
2 tbsp apple cider vinegar
1 quart ice cubes
½ pound white onions, cut into large dice
1 lb leeks, dark green parts removed, cut into large dice
¾ lb carrots, cut into large dice
4 sprigs thyme
4 sprigs flat-leaf parsley
1 bay leaf
8 black peppercorns
Sea salt to taste
Rinse the chicken bones and chicken feet under cold water until the water runs clear. Make sure that all visible blood is removed from the bones. Check the bones to locate and remove any organs that might still be attached. The rinsing of blood and removal of organs will help eliminate proteins that could cloud your stock.
In a large stockpot, cover the chicken and feet with filtered water. Add vinegar to the water, if desired. Let the chicken rest in the water for 1 hour. Heat the pot over medium-high heat, and slowly bring the liquid to a tremble, skimming as soon as scum appears. When the liquid ripples, reduce the heat to medium-low and maintain a simmer, or smile. Do not let the liquid boil, as impurities will be emulsified in the liquid during the long simmer time.
Continue to skim as necessary while the bones are simmering; the first hour of simmering is when most of the impurities will be apparent. After simmering for 1 hour, remove the chicken from the pot while the broth remains on low heat. When cool enough to handle, remove the meat from the chicken and set aside. Place the carcass back in the pot and continue to simmer for another 4 hours.
Add the onions, leeks, carrots, thyme, parsley, bay leaf, and peppercorns, and simmer until the vegetables are cooked through but not broken down, about 90 minutes. Turn off the heat and leave the pot on the stove to rest, about 10 minutes. Any floating particles will settle to the bottom of the pot during this period.
Set a fine-mesh strainer over a container large enough to hold the liquid contents of the pot. Line the strainer with cheesecloth. Carefully ladle the stock from the pot into the strainer, stopping short of and discarding any cloudy stock toward the bottom of the pot. Periodically remove the solids that accumulate in the basket to minimize impurities that could be forced through the strainer. Taste and season with sea salt.
Ladle the stock into sterilized jars, filling only 2⁄3 of the way if you plan to freeze them. Rapidly chill the jars in an ice bath, stirring occasionally to expedite the process. Label & and date. Refrigerate for up to 2 days or freeze for longer storage.
Pro Tip: If a more concentrated broth is desired, return stock to a clean pot and simmer until reduced. If a more viscous broth is desired, repeat the simmering process with additional chicken feet until the gelatin is extracted from the joints, about 3 hours. The feet will ensure that the stock achieves a gelatinous state.
