Making A Chicken Bone Broth
by Chef Amanda DeLaura
Last week, I shared the Roasted Chicken with Fennel & Lemon Zest recipe. As anticipated, here is a simple and reliable recipe for bone broth from that chicken carcass. You can substitute the chicken carcass for any leftover bone. You can also buy frozen marrow bones from the meat department at Whole Foods (grass-fed organic bones of course). But be sure to first roast your marrow bones (or other raw bones) in the oven at 425ºF for 30 minutes before using them for broth. Follow the recipe below and bon appétit!
Makes 8+ cups
1 whole organic free-range chicken carcass
2 carrots, cut into large pieces
2 stalks celery, cut into large pieces
1 onion, cut into quarters
1 bulb garlic, cut in half horizontally
2 bay leaves
1/4 cup organic apple cider vinegar
1 pinch whole black peppercorns
16 cups water, or more as needed
Salt, as desired
- If using your leftover chicken carcass from last week’s recipe, be sure to remove the lemon and herbs from the inside of your If not they will continue to cook and become very bitter, ruining the taste of your stock. Add your carcass, carrots, celery, onions, garlic, bay leaves, and black peppercorns to a very large stockpot. Completely fill the pot with water, leaving about 2” at the top so that the stock doesn’t spill over when boiling. Add the vinegar.
- Place the pot over high heat and bring it to a boil. Once boiling, continue to boil over high heat for about 5 minutes. As foam and other impurities float to the top of your pot, be sure to skim them off with a ladle. Reduce the heat to medium-low and simmer for anywhere from 6 to 12 hours. If the broth evaporates too much so that the bones are showing, top off your pot with more water. The longer you cook your broth, the richer the flavor and color.
- Once you’ve removed your broth from the heat, carefully strain it through a fine mesh colander or cheesecloth, tossing the remaining bones and veggies scraps. Season your broth with sea salt and cool quickly over an ice bath. Do not put your hot broth directly into the fridge. This is a perfect environment for bacteria to grow and will increase the temperature of your fridge and potentially spoil other food being refrigerated.
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