Chicken Stock Recipe (Bone Broth)
Total Time
55 years and 1 month
Prep Time
20 minutes
Cook Time
55 years and 1 month
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 15 cups of cold water
- 1 1/2- 2 pounds chicken carcass from a roasted chicken *see notes
- 2 tablespoons apple cider vinegar
- 1 teaspoon whole peppercorns
- 1 bay leaf
- 1 teaspoon salt
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 large onion
- 1/2 bunch fresh parsley, stems included
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Preparation
Step 1
Optional step- Pound the bones with a mallet just enough to crack them. (Alternatively, squeezing the bones with pilers works great too.) Smashing chicken bones when making chicken stock helps release more gelatin and flavor, resulting in a richer and more robust stock.
Step 2
Stove top method
Step 3
Place water, chicken carcass, (chicken feet and neck if using), apple cider vinegar, peppercorns, and bay leaf in a large stockpot. Bring to a boil and then cook on a low simmer for 3 hours and up to 12 hours. Skim any foam and discard. Add more water if needed.
Step 4
Add celery, carrots, onion and parsley. Simmer for another 1 to 1 & 1/2 hours. Cool and strain. Strain through a colander first to get the preliminary chunks and then switch to a fine mesh strainer. (Use a cheese cloth for ultra pure.)
Step 5
Store in glass jars and seal with an airtight lid.
Step 6
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