This beautiful broth is what really seals the deal on many of my chicken recipes.
It is also great for picky eaters. I love the taste of onion, but some people (Maci) do not like the texture. So this is where you can add it instead to still get the flavor in the end!
I’m the kinda guy who likes to get the most out of things, within reason of course. So one day I was thinking after I cooked a bunch of chicken in my Dutch oven. I pulled as much meat as I could off the bones and wondered if there was anything else this carcass was good for, before I tossed it.
Thus my bone broth was born.
Each time I make it is a little different. It all depends on what ingredients I can muster up…
- celery
- carrots
- fresh onion and garlic (peels included)
- apple cider vinegar, or lemon juice, or both? (anything acidic to help break down the chicken scraps)
- black pepper, and whatever seasonings you like
- get creative with your ingredients
You can chop your ingredients up some, but I wouldn’t go too crazy. You’re just gonna cook that flavor out anyway, and strain it all at the end. If you decide to add fresh garlic, go ahead and mash the cloves at least. You want all that delicious garlic flavor to be able to escape into your broth.
Grab your Dutch oven, or a large stock pot and put all your chicken scraps in there. Mine is usually already full from chicken I just cooked.
Next throw all your ingredients on top.
Fill enough water to just cover everything.
On a stovetop, bring the contents to a rolling boil. Once everything is going nicely, reduce to a simmer and cover.
Continue simmering for a minimum of 3-4 hours. The longer you can let it go, the better. I prefer to go all day if possible. I keep my Dutch oven covered the majority of the time, taking the lid off to stir occasionally.
*NOTE: There are varying opinions on lid on or off when it comes to bone broth. I believe the lid helps reduce evaporation, and that’s why I do it. I’ve also never had one boil over on me either. As long as you maintain a soft simmer, you should be fine.
When you feel your broth is done, strain it thoroughly and enjoy it in your favorite soup, or as is!
Chicken Bone Broth
Ingredients
- Chicken bones and scraps
- 1 onion
- 4 garlic cloves
- 2 celery stalks
- 2 carrots
- season to your taste
Instructions
- In a large Dutch oven or stock pot, combine chicken, broth ingredients, seasoning, and 6-8 cups of water.
- Bring to a rolling boil (uncovered).
- Reduce to a low simmer, and cover.
- Let simmer for at least 4 hours, up to 12, stirring occasionally.
- Strain, and add to your soup recipe.