Chicken Bone Broth
- 1.5 lbs of chicken feet
- 1.5 lbs of chicken backs
- 1/4 c apple cider vinegar
- 16-18 cups of cold, filtered water (you may need more as the broth starts to cook down)
- 2 onions, peeled and quartered
- 4 small carrots, peeled and halved
- 2 celery stalks, halved
- 4 sprigs of fresh rosemary
- Good quality sea salt
- Preheat oven to 350.
- Put the chicken feet and backs in a even layer on a sheet pan. Sprinkle with a touch of salt. Roast until golden brown, about 20-25 minutes. This step gives the broth such a deep, rich flavor.
- Place the bones in a stock pot and cover with the cold water. Bring the water to a boil and then turn the heat to low and simmer for 16 hours. During that time, continually skim off any impurities and fat that rise to the surface. Add more water if necessary- you want to keep the bones covered the whole time.
- At this point, add the onions, carrots, celery and herbs and cook for another 6 hours or so. Continue to skim off impurities and add water as necessary to keep everything covered. In the last 30 minutes, I add a generous pinch of salt to the pot.
- Now you’re ready to strain and store your broth. I like to set out clean jars in a group on the counter and make sure I have lids for all of them. If you have a funnel, you can strain the broth directly into the jars. If you don’t have a funnel, I recommend straining the broth into large bowl to avoid the mess of spilling broth everywhere. Use a fine-mesh strainer to avoid getting any small bone fragments into your broth.
- Once your jars are filled, allow the broth to cool for about an hour (lids off). You can then put the jars in the fridge for up to a week or the freezer for up to 6 months (if you’re going to freeze the broth be sure not to fill the jars too much because the liquid will expand once frozen).
Bone broth can be consumed on its own or used as a base for almost any soup or sauce. My favorite is having a mug of warm broth for breakfast.