Bone Broth from Chicken
Ingredients
-
1
whole
chicken carcass
-
3
quarts
cold water
-
1
whole
onion, halved
-
4
whole
carrots, chopped
-
10
cloves
garlic
-
¼
cup
parsley, chopped
-
10
sprigs
fresh thyme
-
5
stalks
celery, leaves and ribs
-
2
whole
bay leaves
-
1
tablespoon
apple cider vinegar
Instructions
- Place the chicken carcass in a large stockpot with the cold water.
- Bring the pot to a boil, then reduce to a simmer.
- Roast the onion, carrots, and garlic on a baking sheet at 400°F for 1 hour.
- Add the roasted vegetables to the stockpot.
- Add parsley, thyme, celery, bay leaves, and apple cider vinegar to the pot.
- Cover the pot and simmer the stock for 1 hour, then cool and strain.
- Fill mason jars with 3 cups of stock each, leaving 1 cup of space for expansion.
- Freeze the stock in jars for up to 3 months.
Nutrition Facts (estimated)
Servings
8
Calories
100
Total fat
2g
Total carbohydrates
5g
Total protein
10g
Sodium
50mg
Cholesterol
30mg
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