Homemade Chicken Bone Broth for a Cozy Night
This rich and flavorful broth is made by simmering chicken bones, vegetables, and herbs, creating a deeply satisfying liquid perfect for sipping or as a base for soups and stews.
Equipment
- Large Stockpot
- Fine-Mesh Strainer
Ingredients
Main Ingredients
- 2-3 pounds Chicken Bones Can include carcasses, wings, and necks.
- 10-12 cups Cold Water Use filtered water for best results.
- 2 medium Onions Quartered, skin can be left on for added nutrients.
- 2-3 medium Carrots Chopped into large pieces.
- 2-3 stalks Celery Chopped.
- 4-5 cloves Garlic Smashed or whole.
- 2-3 leaves Bay Leaves Dried.
- 1 handful Parsley Stems Fresh, can also use a few sprigs.
- 10-15 whole Black Peppercorns
- to taste Salt Use kosher or sea salt.
Instructions
- Gather all your ingredients. Ensure chicken bones are clean and broken into smaller pieces if necessary.
- In a large stockpot, combine chicken bones, chopped vegetables (onions, carrots, celery), garlic, bay leaves, parsley stems, and black peppercorns.
- Pour in enough cold water to cover the ingredients by about an inch (10-12 cups).
- Place the pot on the stove over medium heat and allow the mixture to come to a gentle simmer.
- Once simmering, skim off any foam or impurities that rise to the top.
- Reduce heat to low, cover the pot, and let it simmer for at least 12 hours, up to 24 hours for richer flavor.
- Check occasionally to ensure it remains at a gentle simmer and add more water if needed.
- After cooking, let the broth cool slightly and remove larger solids with a slotted spoon.
- Strain the broth through a fine-mesh strainer or cheesecloth into another pot or bowl.
- Taste the broth and add salt to your preference.
- Let the broth cool completely before storing in airtight containers.
- Your Homemade Chicken Bone Broth is now ready to be enjoyed!
Notes
Store leftovers in the refrigerator for up to a week or freeze for longer storage. Consider adding different herbs or vegetables for variations.