Chicken Bone Broth

3.2
(5)

This rich broth gets deep flavor from chicken bones, fresh herbs, and garlic.

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Prep Time:
25 mins
Cook Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
18
Yield:
18 cups

Ingredients

  • 5 pound bony chicken pieces (wings, backs, and/or necks)

  • 6 stalks celery with leaves, cut up

  • 4 medium carrots, unpeeled and cut up

  • 2 large onions, unpeeled and cut up

  • 8 sprigs fresh parsley

  • 4 bay leaves

  • 6 cloves garlic, unpeeled and halved

  • 2 teaspoon salt

  • 2 teaspoon dried thyme, sage, or basil, crushed

  • 1 teaspoon whole black peppercorns or 1/4 teaspoon ground black pepper

  • 15 cup cold water

  • 2 tablespoon vinegar

Directions

  1. If using wings, cut each wing at joints into three pieces. Place chicken pieces in a 10- to 12-quart stockpot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 10 hours. (For a gentle simmer, you will see tiny bubbles rising to the surface. You will want to monitor cooking so it does not boil. Gently cooking helps draw out and develop the flavor the broth.)

  2. Remove chicken pieces from stock pot. Use a slotted spoon to remove as many vegetables as possible.

  3. Strain broth into a large bowl through four layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings.

  4. If using broth while hot, skim off fat. Or chill at least 6 hours; lift off fat with a spoon. If desired, cool chicken; remove meat from bones, discarding bones and skin. Place broth and chicken in separate airtight storage containers. Cover and chill up to 3 days or freeze up to 6 months.

Slow Cooker Directions

Prepare as directed, except reduce all ingredients by half. Combine all ingredients in a 6-quart slow cooker. Cover and cook on low for 10 to 12 hours. Continue as directed in Step 2. Makes 9 cups.Per 1 cup: 38 cal., 1 g fat (0 g sat. fat), 17 mg chol., 294 mg sodium, 2 g carb., 1 g fiber, 5 g pro.Per 1 cup: 38 calories, 5 g protein, 2 g carbohydrate, 1 g total fat (0 g sat. fat), 17 mg cholesterol, 1 g fiber, 1 g total sugar, 24% Vitamin A, 4% Vitamin C, 294 mg sodium, 2% calcium, 3% iron

Pressure Cooker Directions

Prepare as directed, except reduce all ingredients by half. Combine all ingredients in a 6-quart stovetop pressure cooker or electric pressure cooker. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in Step 2. Makes 9 cups.Per 1 cup: 38 cal., 1 g fat (0 g sat. fat), 17 mg chol., 294 mg sodium, 2 g carb., 1 g fiber, 5 g pro.Per 1 cup: 38 calories, 5 g protein, 2 g carbohydrate, 1 g total fat (0 g sat. fat), 17 mg cholesterol, 1 g fiber, 1 g total sugar, 24% Vitamin A, 4% Vitamin C, 294 mg sodium, 2% calcium, 3% iron

Nutrition Facts (per serving)

38 Calories
1g Fat
2g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 38
% Daily Value *
Total Fat 1g 1%
Cholesterol 17mg 6%
Sodium 294mg 13%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 5g
Vitamin C 2.5mg 13%
Calcium 21mg 2%
Iron 0.5mg 3%
Potassium 117mg 2%
Folate, total 7.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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