Description
A soothing and collagen-rich broth perfect for sipping or as a base for soups, ideal for cold weather.
Ingredients
Scale
- 4 lbs chicken bones (feet, wings, thighs, or carcasses)
- 2 onion halves
- 1 carrot, cut
- 1 celery rib, cut
- 4–6 garlic cloves
- 2 bay leaves
- 1 tsp whole peppercorns
- 1–2 tbsp apple cider vinegar
- Cold water
- Salt, to taste
Instructions
- Roast raw bones at 425°F for 30 minutes for depth of flavor (skipped for rotisserie carcass).
- Add bones, onion, carrot, celery, garlic, bay leaves, peppercorns, and vinegar to a pot and cover with cold water by 2 inches.
- Bring to a bare simmer and maintain low heat, skimming foam for the first half-hour.
- Simmer stovetop for 10-12 hours or a slow cooker for 12-18 hours on low, or use a pressure cooker for 2-3 hours on high pressure.
- Strain the broth through a fine mesh sieve and allow to cool.
- Refrigerate overnight and remove solidified fat if desired.
- Season to taste before serving.
Notes
Add leftovers or noodles to create a heartier meal. Can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 720 minutes
- Category: Soup
- Method: Simmering
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 0g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 60mg