Chicken Bone Broth
By johnwhorfin
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Ingredients
- 1 1 1 (3-lb.) whole chicken
- 1 1 1 pound chicken wings, skinless drumsticks, or feet
- 2 2 2-inch 1 1/3 cut into 2-inch pieces (about 1 1/3 cups)
- 2 2 2-inch 1 1/3 trimmed and cut into 2-inch pieces (about 1 1/3 cups)
- 2 2 2-inch 1 stalks, cut into 2-inch pieces (about 1 cup)
- 1 1 1 garlic head, halved crosswise
- 10 10 10 thyme sprigs
- 5 5 5 flat-leaf parsley sprigs
- 1 1 1 bay leaf
- 9 9 9 cups water
- 1 1 1 teaspoon kosher salt
- 32 32
- 0g 0g
- 0g 0g
- 0g 0g
- 5g 5g
- 3g 3g
- 2g 2g
- 2g 2g
- 0g sugars 0g
- 345mg 345mg
- 1% 1% DV
- 10% 10% DV
- 32 32
- 0g 0g
- 0g 0g
- 0g 0g
- 5g 5g
- 3g 3g
- 2g 2g
- 2g 2g
- 0g sugars 0g
- 345mg 345mg
- 1% 1% DV
- 10% 10% DV
Details
Servings 4
Adapted from cookinglight.com
Preparation
Step 1
How to Make It
Step 1
Preheat oven to 400°F. De-bone chicken, reserving breast and thigh meat for another use.
Step 2
Place carcass and wings, drumsticks, or feet on a rimmed baking sheet. Bake in preheated oven until browned, about 1 hour, turning after 30 minutes. Transfer chicken parts to a stock pot or large Dutch oven.
Step 3
Add carrots and next 7 ingredients (through water) to pot. Bring to a boil over high. Reduce heat to medium-low; simmer 2 hours and 30 minutes.
Step 4
Pour broth through a fine wire-mesh strainer into a large bowl; discard solids. Using a ladle, skim fat from top of broth; discard. Stir in salt. Serve hot.
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