Make Your Own Chicken Broth
- 2-3 pounds bony chicken parts, such as necks, backs, breastbones, and wings (farm-raised, organic, free-range chickens yield the best gelatinous stocks)
- 2-4 chicken feet (optional)
- 2 large onions, coarsely chopped (leave the peel on for a golden color in the stock)
- 6 celery stalks, coarsely chopped
- 4 carrots, parsnips, or turnips, peeled and coarsely chopped
- 6-8 garlic cloves, peeled
- 1 (1-inch) piece fresh ginger root
- 4 quarts cold filtered water
- 2 tablespoons apple cider vinegar
- 1 bunch parsley
- Put the bones in a large (8-10 quart) stainless steel stock pot.
- Add the chicken feet, if using.
- Add the onions, celery, carrots, and ginger.
- Add the water and vinegar. Let it sit for an hour before turning on the stove.
- Place the lid on the pot, but leave it slightly open on one side to allow for the steam to escape as it cooks.
- Turn the stove on and bring to a simmer.
- During the first 2 hours of simmering, use a spoon to skim off and discard the scum that rises to the top every 15-30 minutes.
- Keep at a low simmer (barely bubbling) for 18-24 hours (the longer the better since this allows the gelatin to release from the bones and give more flavor to the broth).
- During the last 30 minutes of cooking time, add the parsley.
- When the broth is done cooking, allow it to rest and cool for about one hour.
- Once cool, strain the stock through a mesh sieve into a large bowl.
- Pour the broth into storage containers, such as 12-ounce glass quilted mason jars.
You can freeze them and only pull out what you need each time. You can also freeze the broth in ice cube trays and then transfer the cubes to resealable bags once frozen. Bone broth can be stored in the refrigerator for up to 1 week and frozen for up to 6 months.
Note: do not season the broth with salt or pepper until ready to consume. This really brings out the flavor and will allow you to season according to the recipe you are preparing.
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