Chicken Bone Broth
10 lbs of chicken bones
1.5 gallon of water
8 oz carrots, chopped
8 oz celery, chopped
16 oz yellow onions, chopped
2 tsp salt
- Add your chicken bones to a large stock pot, and pour in water. Turn heat to medium-high and bring the water to a boil.
- Immediately reduce to a simmer. You want to maintain a nice gentle simmer.
- For the next 4 hours, intermittently check your stock for two things: water level and fat. If you have the heat too high, your stock will reduce. To help minimize reduction, cover the pot slightly and leave a little opening. Feel free to add more water as needed to maintain the water level.
- Remove fat as it accumulates by using a ladle or spoon to skim it off the top.
- After 4 hours, add in your washed and roughly chopped vegetables. Adjust heat to return to a simmer and continue watching.
- After 8-12 hours (total), carefully strain off the bone broth, season with salt, and cool.
Chef's Note: Chicken bone broth is not only a delicious soup but is also a very versatile ingredient and a great way to add flavor to your favorite recipes. Use it as your liquid for making rice or quinoa or as the base of other soups, such as Matzo Ball, Chicken Noodle, Ajiaco, etc.
Tip: To add more flavor to your broth, roast your chicken bones and vegetables before adding them to your stock pot. The darker they are, the more added depth of flavor.
|Servings||16 (3/4 cup each)|