For my recipe, I make chicken bone broth using the standard method of roasting the bones to draw out the marrow, followed by a slow simmer, using seasonings and vinegar to help draw out flavor.
Chicken Bone Broth
For my recipe, I make chicken bone broth using the standard method of roasting the bones to draw out the marrow, followed by a slow simmer, using seasonings and vinegar to help draw out flavor.
Ingredients
- aluminum foil
- 1 leftover chicken carcass broken into pieces
- 1 onion roughly chopped
- 6 cups water or as needed to cover
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- ½ tablespoon ground black pepper
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place chicken bones on the prepared baking sheet.
- Roast in the preheated oven for 30 minutes.
- Transfer bones to a large, heavy stockpot. Add onion and enough water to cover by 2 inches. Add vinegar, salt, and black pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally, remove any froth or foam that develops on top of water with a large spoon.
- Remove from the heat; cool slightly. Strain broth through a fine-mesh sieve into a clean pot. Cool completely at room temperature, then store in the refrigerator. Use within 5 days or freeze until ready to use.
