Chicken Bone Broth Recipe
4 pounds of high-quality chicken bones, including legs, wings, necks, or back bones
12 cups of water
4 carrots, peeled and cut in half
2 medium onions, quartered
2 celery stalks, cut in half
1 garlic clove, halved
2 Tbsp apple cider vinegar
Black pepper to taste
- Preheat oven to 400°F. Place chicken bones on a baking sheet and roast for approximately 30 minutes.
- Fill a large, 6-quart stockpot with 12 cups of water, or just enough to cover the bones.
- Bring water to a rolling boil then turn down to a simmer, skimming the fat that rises to the surface occasionally.
- Simmer for 24 hours but when there is about six to eight hours simmering time left, roughly chop the garlic, celery, and onion add to the stock, along with ground pepper to taste.
- Strain the bones, veggies, and other potential bits out of the broth to ensure a smooth product. Pour in your favorite bowl or mug and enjoy or read on for more tips to use the homemade chicken bone broth!
- Cool the leftovers as quickly as possible to lessen the risk of any bacterial growth, while also ensuring a fresher broth for longer periods of time. Pouring the broth into shallow containers and adding a few ice cubes can speed up the cooling process. Ultimately, allow the broth to cool before storing in the fridge.
- Use within a week or freeze up to three months (if it will last that long)! Also don’t miss out on this beef bone broth recipe.
Uses for Homemade Chicken Bone Broth
- Cozy up to a made-from-scratch chicken noodle soup.
- Swap water with the chicken bone broth when preparing rice or pasta to enrich the flavor.
- Add to stir fries, including this Asian chicken and noodles recipe.
- Or prepare these sour cream chicken enchiladas that are rich, creamy, and easy to make!
- Prepare these six, quick easy ways to turn chicken broth into dinner, including a 10-minute egg drop soup and the simplest tortilla soup.
- Transform the broth into a homemade cream of chicken soup.
- Then prepare these yummy recipes made with cream of chicken soup.