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Homemade bone broth in pot

Chicken Bone Broth

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours
Author: www.miasdailydish.com
In my house broth is never an exact science. It's pretty hard to mess it up as long as you don't make it too diluted. This recipe can be scaled up and down according to the quantity of bones you have at your disposal. Also, if you want to leave your broth for longer than 8 or 10 hours, I'd suggest doing it in a crockpot on low. Set it and forget it.
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Ingredients

  • 3-4 lbs fresh or frozen chicken carcasses or bones
  • 6 Quarts 2L cold water
  • 3 carrots
  • 3 stalks of celery
  • 1 or 2 onions quartered
  • 1 Tbsp fresh lemon juice or apple cider vinegar
  • 2 bay leaves
  • 1 Tbsp whole black peppercorns
  • 2 tps dried thyme. If you have fresh herbs you can use the same number of tablespoons.
  • 6 sprigs of fresh parsley if you have them. 1 Tbsp of dried parsley could also be used if fresh is not available.
  • 2 Tbsp apple cider vinegar

Instructions

  1. Place all ingredients into a large stock pot or dutch oven
  2. Bring to a boil, then reduce the heat to a simmer over low heat and cover the pot
  3. Leave it alone for 8-12 hours - up to 24. Check the water level to be sure that it continues to cover the chicken and vegetables. Top up with a bit of water if needed, however do not dilute your broth too much or the flavour will be less than ideal.
  4. Pour through a strainer and discard all solids (I usually save the tasty carrots for my dog, who is also fed her primal diet)
  5. Refrigerate overnight, skim fats from the top and discard fat
  6. Refrigerate for 1 or 2 days or freeze in usable portions (silicone muffin cups work great for this)