Chicken Bone Broth

5 from 1 vote

This restaurant-style chicken bone broth is made with chicken bones, vegetables, herbs, and a slow, gentle simmer. Use it for soups, sauces, stews, rice, risotto, bulgur, or as a warm broth to sip.

Prep Time5

Cook Time3 30

Total Time3 35

Course: Side Dish, Soup

Cuisine: Western

Diet: Gluten Free, Low Salt

Servings: cups

Calories: 12kcal

Author: Ayla Clulee

Ingredients

2 ⅕ lbs chicken carcass, wings or bones (cut in chunks) (1 kilo)
1 large onion (roughly chopped)
1 large carrot (roughly chopped)
2 celery sticks (roughly chopped)
3 bay leaves
5 sprigs thyme
6 black peppercorns
8 cups water
few parsley stalks (optional)
few mushroom stems (optional)

US Customary - Metric

Instructions

Place the chicken bones in a large stockpot.
Add the onion, carrot, celery, bay leaves, thyme, peppercorns, parsley stalks, and mushroom stems if using.
Pour in the cold water. Place the pot over medium heat and bring it slowly to a boil.
Skim off any foam or scum that rises to the surface.
Reduce the heat to very low and simmer gently for 3 to 4 hours. Do not let it boil hard.
Remove the pot from the heat and let the broth cool for about 10 minutes.
Strain through a fine sieve into a large bowl or jug. Do not press hard on the bones and vegetables if you want a clearer broth.
Pour into clean jars or airtight containers. Let it cool completely, then store in the refrigerator or freezer.

Notes

Use bones with connective tissue, such as wings, feet, necks, backs, or joints, if you want the broth to gel.
If the bones are very bare, add a small piece of chicken meat for more flavor.
Start with cold water and bring it up slowly.
Use about 8 cups / 2 liters water for 2⅕ lb / 1 kg chicken bones.
Keep the broth at a gentle simmer. Boiling can make it cloudy and heavy.
Skim the foam during the first part of cooking for a cleaner broth.
Do not add salt if you plan to use the broth for sauces, soups, rice, or stews.
Let the fat set on top as the broth chills. You can remove it before using, or leave it in place while storing.
Store in the refrigerator for up to 5 days.
Freeze for up to 3 months. Leave at least 1 inch / 2½ cm of space at the top if freezing in glass jars.

Nutrition