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Chicken Bone Broth
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Chicken Bone Broth

A short-cut way to make this nourishing broth.
Course: Soup

Ingredients

The Basic Ingredients:

  • 2 lbs Chicken Breast Bone-In
  • 1 lbs Chicken Drumsticks
  • 1 bunch Flat Leaf Parsley
  • 1 head Garlic
  • 2 medium Onions Yellow or White
  • 3 Carrots
  • 3 stalks Celery Keep the Celery Leaves
  • 8 cups Chicken Broth Low Sodium
  • ½ tsp Whole Black Peppercorns
  • 1 tsp Turmeric
  • ¼ tsp Dried Oregano or .5 tsp. fresh Oregano

Additional Vegetables You Can Add

  • 2 small Leek Rinsed Well (or 1 Large)
  • 4 Green Onions
  • 2 small Parsnips
  • 3 sprigs Fresh Dill Eyeball It, Don't Chop

Instructions

  • Rinse all of your vegetables well (If using leeks, make sure you thoroughly rinse inside the leeks to get any sand out.)
  • You do not need to chop your vegetables. You can break most of the vegetables in half by hand. Cut the onions into quarters (keep the onion peels). Pre-heat a dutch oven or heavy-bottomed stock pot over medium high heat for a minute or two.
  • Add the onions (flesh side down) into the pot and let it sear for about 20-30 seconds, until some golden color is left in the pan. Careful not to let it burn, you want some golden color to form.
  • Add a splash of the chicken broth to the pan and deglaze.
  • Add all of the ingredients into the pan and stir.
  • Bring to a boil, then reduce heat to a simmer with the lid slightly ajar. Simmer for about an hour, stirring occasionally. Remember, don't season with salt.
  • Remove the chicken and set aside (use in another recipe), and discard the vegetables. The nutrients have been removed and they will not be appealing or tasty.
  • Strain the bone broth into another bowl to remove any left over particles or sediment.
  • Allow to cool and store in a mason jar in the refrigerator.

Notes

Tips for your Chicken Bone Broth:
Buy Organic: You're pulling all of the nutrients out of these vegetables and simmering for a long time. You don't want any residue from pesticides.
Thoroughly Wash Your Vegetables
Start with low-sodium chicken broth: You're making this broth as a base for other recipes that call for stock. Season the actual recipe you're making with the bone broth, not the broth at this time.
Make it golden: Simmer the onion peels in the bone broth to add a rich, golden color.
Storage: Store the bone broth in a mason jar in the fridge for no more than 3 days.