Chicken Bone Broth
Discover the nourishing benefits of chicken bone broth, a savoury, nutrient-rich broth made from simmering chicken bones and vegetables. Packed with collagen, amino acids, and minerals, it's perfect for boosting immune health, aiding digestion, and adding depth to soups and recipes.
Servings 6 cups
Equipment
- Large soup pot or Dutch oven
- Large strainer
Ingredients
- 3 pounds chicken bones
- 12 cups filtered water
- 2 large carrots, chopped
- 4 stalks celery, chopped
- 2 large onions, quartered with the skin on
- 1/2 large leek, chopped
- A handfull of fresh parsley sprigs
- 2 inch piece fresh ginger (optional)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon sea salt
Instructions
- Add the chicken bones to a large soup pot or Dutch oven. Cover with the filtered water until the bones are submerged. Bring to a simmer over medium heat. Once simmering, reduce heat to low and allow to simmer for 4 hours. Skim off any foam from the surface of the broth and discard.
- Wash and roughly chop the vegetables, leaving the peels on the carrots and the skin on the onions. Set aside.
- After 4 hours, add the prepared vegetables, bay leaves, and black peppercorns to the broth. Stir well to distribute them throughout the broth. Simmer for a further 3-4 hours.
- Remove the broth from the heat and place a strainer over a large mixing bowl. Pour the broth through the strainer to remove the vegetables and chicken bones. These can now be composted.
- Season the broth with sea salt, then transfer to large jars or containers to store. The broth will keep for up to 5 days in the fridge, or two months in the freezer.
Notes
When the broth cools, a layer of fat will form on the surface. This can be scooped off and discarded if preferred. I usually leave the fat because I like the flavour it adds, but it can easily be removed once the broth is cool.