Homemade Chicken Bone-Broth
AuthorDylan WerthDifficultyBeginnerI love all times of the year, however, there's something special about fall. Football season, holiday season, and most of all, BONE BROTH!
Place all ingredients (except parsley and garlic if using) in a large stockpot and let sit for 30 minutes uncovered.
Bring the pot to a vigorous boil at high heat.
Once boiling, reduce the heat to low and let simmer for 8-24 hours (the longer the better). Frequently check the broth to skim off any fat from the top (approx. 5-10 times).
When the bones are done simmering, you will need to strain the broth in a fine mesh strainer, set aside, and let cool. I store mine in two 1/2 gallon mason jars (link provided above). Store the broth in the refrigerator for up to 7 days.
In the last 30 minutes of simmering, add fresh parsley and garlic.
Ingredients
Directions
Place all ingredients (except parsley and garlic if using) in a large stockpot and let sit for 30 minutes uncovered.
Bring the pot to a vigorous boil at high heat.
Once boiling, reduce the heat to low and let simmer for 8-24 hours (the longer the better). Frequently check the broth to skim off any fat from the top (approx. 5-10 times).
When the bones are done simmering, you will need to strain the broth in a fine mesh strainer, set aside, and let cool. I store mine in two 1/2 gallon mason jars (link provided above). Store the broth in the refrigerator for up to 7 days.
In the last 30 minutes of simmering, add fresh parsley and garlic.