Are you ready to transform ordinary ingredients into a nutritional powerhouse that will elevate your cooking and supercharge your health? Our homemade Chicken Stock Bone Broth is not just a recipe—it's a culinary adventure that turns simple chicken bones and vegetables into a rich, flavorful elixir packed with minerals, collagen, and deep, complex flavors. Whether you're a home cook looking to boost your dishes or a health enthusiast seeking nutrient-dense goodness, this bone broth will revolutionize your kitchen and your wellness routine.
Prep Time: 10 mins
Cook Time: 120 mins
Total Time: 130 mins
Cuisine: American
Serves: 8 cups
Ingredients
- 2 lbs chicken bones
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10 cups water
- Salt to taste
- 1 bay leaf
- Fresh herbs (thyme, parsley)
Instructions
- Begin by gathering all your ingredients: 2 lbs of chicken bones, 1 quartered onion, 2 chopped carrots, 2 chopped celery stalks, 10 cups of water, salt to taste, 1 bay leaf, and fresh herbs such as thyme and parsley.
- In a large stockpot, combine the chicken bones, quartered onion, chopped carrots, and chopped celery. These vegetables will add flavor and nutrients to your broth.
- Pour in the 10 cups of water, ensuring that the ingredients are fully submerged. If necessary, add a bit more water to cover the bones and vegetables.
- Add the bay leaf and a handful of fresh herbs, such as thyme and parsley, to the pot. These herbs will infuse the broth with aromatic flavors.
- Place the stockpot over medium-high heat and bring the mixture to a gentle boil. As it heats, skim off any foam or impurities that rise to the surface with a ladle or spoon.
- Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot partially with a lid to allow steam to escape while preventing excessive evaporation.
- Let the broth simmer for at least 2 hours. For a richer flavor, you can simmer it for up to 4 hours. During this time, the flavors from the chicken bones and vegetables will meld together.
- Check the broth occasionally and skim off any additional foam or fat that accumulates on the surface.
- After the cooking time is complete, remove the pot from heat. Allow the broth to cool slightly before straining it through a fine-mesh sieve or cheesecloth into a large bowl or another pot.
- Discard the solids, including the chicken bones, vegetables, and herbs. You should be left with a clear, flavorful broth.
- Season the broth with salt to taste. Start with a small amount and adjust according to your preference.
- Let the broth cool to room temperature, then transfer it to airtight containers. You can refrigerate it for up to a week or freeze it for longer storage.
- Your homemade chicken stock and bone broth is now ready to use in soups, stews, or as a base for various dishes. Enjoy!
Tips
- Use a mix of chicken bones for maximum flavor: Combine raw and roasted bones, including backs, necks, and wings for a more complex taste profile.
- Always start with cold water to help extract maximum nutrients and create a clearer broth.
- Keep the simmer gentle—a rolling boil can make your broth cloudy and tough.
- For an extra flavor boost, consider roasting your bones and vegetables in the oven for 30 minutes before making the stock.
- Store your broth in portion-sized containers for easy use in future recipes.
- If you want a more gelatinous broth (a sign of high collagen content), include some chicken feet or joints in your bone mix.
- Skim the foam regularly during cooking to ensure a clean, clear broth.
- Don't add salt until the end of cooking to prevent over-concentration of flavors.
Nutrition Facts
Calories: 35kcal
Carbohydrates: g
Protein: 6g
Fat: 1g
Saturated Fat: g
Cholesterol: 15mg
