Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken bone broth.
As you’ve no doubt heard, chicken bone broth (aka chicken stock) is profoundly healthful with untold immune-boosting properties that grandmas everywhere have intuited for centuries but scientists are just beginning to understand. The inclusion of a touch of vinegar doesn’t affect the final flavor but serves to draw out key nutrients from the bones. You can, of course, tweak whatever you toss in the pot to reflect your favorite aromatics, including onion, garlic, carrots, black peppercorns, and all manner of other herbs and vegetables.–Renee Schettler Rossi
Special Equipment: Slow cooker (if following the slow cooker method)
Chicken Bone Broth Recipe
- Quick Glance
- 5 M
- 1 D, 1 H
- Makes about 4 quarts
- 5 pounds (2.27 kilograms) chicken necks, backs, and/or feet (can be raw chicken or cooked leftovers)
- 5 quarts (4.7 liters) water
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 tablespoon (17 grams) salt
- 3 sprigs thyme (optional)
- 1. If the bones are raw, you can first brown them*, if desired, to increase the complexity of flavor of the resulting bone broth. To brown the bones, preheat the oven to 400°F (200°C), toss the chicken parts in a roasting pan, and slide them in the oven until richly browned, 30 to 60 minutes.
- 2. If using a stock pot, toss the bones in the pot. Add the water, salt, and vinegar, cover, and bring to a boil. Reduce the heat to a gentle simmer and cook, covered, for 12 to 24 hours, skimming any fat and film as it cooks. If necessary, add a little water to keep the bones submerged.
If using a slow cooker, toss the bones in the pot. Add the water, salt, and vinegar, cover, and bring to a boil. Reduce the heat to low and cook, covered, for 24 to 48 hours, skimming any fat and film as it cooks. If necessary, add a little water to keep the bones submerged.
- 3. Strain out the bones and add salt to taste.
*How To Brown Chicken Bones
- If you prefer a darker, more robust flavor to your chicken stock and are using raw chicken, first brown it to draw out more complex flavors. You can do this in a deep-sided pot over medium heat with a little oil or in a roasting pan with a little oil and an oven that’s set to 350° to 400°F (180° to 200°C).
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