Chicken Broth

The easy chicken broth is simple and nutritious.

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Prep Time 15

Cook Time 4

Maximum Cook Time 2

Equipment

1 12-quart stock pot

Ingredients

1.5 lb chicken bones carcass, backbones, leg, thigh bones, etc.
1 gallon water water to cover ingredients
1 yellow onion halved, skin on
2 cloves garlic
4 stalks celery roughly chopped
4 carrots roughly chopped
2 bay leaves
1 tsp peppercorn
1/4 cup acid apple cider vinegar, white vinegar, lemon juice, etc.
1 bunch herbs (parsley, rosemary, thyme, etc.) optional
2 tbsp cooking oil extra virgin olive oil, ghee, etc.
1 tbsp salt

Instructions

Cut the onion in half leaving the skin on. Onion skin will lend a yellow hue to the broth. Add the onion skin side down to a stock pot with the cooking oil and cook over medium heat until browned.
Smash the garlic cloves on the countertop, removing skin. Add to the stockpot and cook until fragrant, about 1 to 2 minutes.
Add chicken bones to the stock pot. Optional: cook bones until browned. Browning the bones will lend a nice color and flavor. If the bones have already been cooked, do not bother.
Add carrots, celery, bay leaves, peppercorn, salt, herbs, and other optional add-ins to the stock pot.
Cover ingredients by 4 inches of water, at least 1 gallon.
Add vinegar or other acid to stock pot.
Bring to a boil.
Reduce heat to low. Place a lid on the pot and allow it to simmer over a low flame for at least 4-6 hours.

Notes

This recipe is very flexible.

Feel free to double or triple based on the size of your stock pot, etc.

Making chicken broth is a good way to use kitchen scraps. Good food scraps to add to chicken broth are vegetable trimmings (carrot, celery, root vegetables, etc.), herbs (parley, rosemary, thyme, tarragon stalks, etc.) and even Parmesan cheese rinds.

This recipe can be made in a crock pot and simmered on low for 1-2 days. Longer cook times will extract the most nutrients from the bones!