Dutch Oven Chicken Bone Broth
Ingredients
-
1
whole
Dutch Oven Roasted Chicken carcass and vegetable scraps
-
8-10
cups
water
-
1
tbsp
apple cider vinegar
Instructions
- After enjoying the roasted chicken, return the bones and skin to the Dutch oven with any vegetable scraps.
- Add enough water to cover the bones, about 8 to 10 cups, and include a tablespoon of apple cider vinegar.
- Cover the Dutch oven and place it in a preheated oven at 325°F for 5 to 6 hours until the broth is rich and dark.
- Remove larger pieces with a slotted spoon and strain the broth through a fine mesh sieve.
- Press down on the solids to extract as much liquid as possible.
- Refrigerate the broth until fully set, then remove the fat layer that forms on top.
- Store the broth in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts (estimated)
Servings
4 cups
Calories
44
Total fat
1g
Total carbohydrates
4g
Total protein
3g
Sodium
172mg
Cholesterol
4mg
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