Making chicken bone broth is an essential skill for any home cook. This easy stovetop method requires just a few ingredients and some patience. Ideal for prepping ahead and freezing, this rich and flavorful broth can be used in countless recipes, making it a handy staple to have on hand.
Equipment:
- Large stockpot
- Fine mesh sieve or cheesecloth
Ingredients:
- 2 pounds chicken bones (about 2 whole chickens)
- 1 large onion, quartered
- 3 large carrots, cut into large chunks
- 3 ribs celery, cut into large chunks
- 5 cloves garlic, crushed
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 20 cups water
Instructions:
- Add the chicken bones, vegetables, bay leaf, vinegar, and kosher salt to a large stockpot. Pour in the water, making sure everything is well-covered.
- Bring the water to a boil over medium-high heat, then reduce the heat to low and let the stock simmer gently. Skim off any foam that rises to the top as needed. Cover the pot and let the stock simmer for 12-14 hours.
- Once done, strain the chicken stock into a large bowl or container using a fine mesh sieve or cheesecloth. You can use the broth right away or portion it out and store it in the refrigerator or freezer. To remove excess fat, refrigerate the broth overnight, then scoop off the solid fat from the top using a slotted spoon.
