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Chicken Bone Broth

Prep: 15 min • Cook: 4-6 hours • Yield: varies depending on pot size. I use a 22 quart pot, which yields approximately 4 gallons of broth.  

Ingredients:

3 or more pounds raw* chicken bones/carcasses (from about 3 or 4 chickens)*
One whole chicken and additional wings or thighs, optional*
6-8 chicken feet
Enough purified water to just cover the bones when they are in the pot
¼ cup apple cider vinegar
4 -6 carrots, scrubbed and roughly chopped
3 stalks organic celery, including leafy part, roughly chopped
2 medium leeks, use the white part only, wash well, cut into large chunks
1 medium rutabaga, cut into large chunks
2 medium parsnips, cut into large chunks
1 turnip, cut in half

2 teaspoons peppercorns
1 bunch parsley, add in the last hour
1 bunch of dill, add in last hour

 

Directions:

1. Place all the bones in a very large stockpot. (My broth pot is 22 quarts, made by Tramontina. ) Add the vinegar and enough purified water to cover everything by 1 inch. Allow bones to soak in this vinegar water for 30 minutes.  

2. On medium high heat, bring the water to a boil and then turn heat to low, allowing broth to simmer. Use a shallow slotted spoon to carefully skim the film off the top of the broth. You want the broth to barely simmer for the remainder of the cooking time. Cook bones with POT TOP OFF for 2-4 hours. Skim occasionally over the first 2 hours.

3. Add all the vegetables and spices (except parsley and dill) and cook for an additional 2-3 hours more.  You want the soup to reduce by 1-2 inches during the cooking process. Cook for at least 4-6 hours in total. 

4. Add parsley and dill in the last hour of cooking. 

5. When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon remove all the bones and the meat. Pour the broth through a fine mesh strainer and compost or discard the solids.

6. Let broth cool on the counter before refrigerating. Chill broth in refrigerator. You can skim off the fat easily after the broth is chilled if desired. When chilled the broth should be very gelatinous.

The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

Note: I order kosher chicken soup bones, chicken necks, and chicken feet online from Grow & Behold.  If you are not kosher there are many local farmers who can source your bones. Ask around at your local farmers market for recommendations.