Chicken Stock | Bone Broth
Delicious and nourishing Chicken Broth, healing, warming & comforting. Use it for soups, casseroles or just sip on a cup a day.
Ingredients
- 2-3 lbs Chicken Carcass Free-Range, Pastured ideally (1-2 chickens)
- 2-4 Chicken Feet optional
- Gizzard from 1 chicken optional
- 1 Gallon Cold, filtered water
- Splash Vinegar Apple Cider or White
- 1 Large Onion chopped
- 2-3 Carrots chopped
- 2-3 Celery Stalks chopped
- Herbs Thyme, Rosemary, Parsley
Instructions
- Add Chicken carcass, vegetables & herbs (except Parsley), vinegar & cold water to a large stock pot & let sit one hour
- Bring to a boil slowly, skimming off any impurities that rise
- Reduce to low, cover and let simmer for 6-12 hours
- 10 minutes before finishing, add Parsley
- Strain the stock into a large container (or individual jars) and refrigerate until cold (you can salvage the meat and use it in tacos, soup or casseroles if you wish)
- Remove the layer of fat that has risen to the top & save*
- Store Chicken Stock in quart jars in the refrigerator for up to 48 hours or freeze
Notes
*You can render the chicken fat down easily (just removing any broth that got transferred over with it) by putting it in a small stock pot and simmering until clear and the popping stops (this means the liquid is gone!) You can then store your "Schmaltz" in a jar in the refrigerator and use it for cooking - delicious and nutritious!