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 and add cold water.
- Bring the pot to a boil, then reduce the heat to a simmer.
- On a parchment-lined baking sheet, roast the onion, carrots, and garlic 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 one hour.
- Cool the stock and strain it.
- Fill quart 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.
- Use the stock in soups, sauces, or drink it plain.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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