Simple Chicken Bone Broth
Makes 2 quarts (about 4 servings) This faster-cooking recipe skips the roasting, and uses chicken or turkey bones for a lighter broth. You can get bones from your butcher, or save the bones when you make chicken or turkey, and freeze them until you have 2 pounds. Include necks and, if available, feet, which are very high in nutrients and collagen; it’s also a good way to use all parts of the animal. Serve this simple soup as is, or use as a base for chicken or vegetable soups.
Author: Lisa Turner
Recipe type: Broth
Serves: 2 quarts
- 2 lbs. chicken bones
- 1 lb. chicken necks and/or feet
- 1 large leek, cleaned well and chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 parsnip, chopped
- 1 small rutabaga, chopped
- 4 garlic cloves, smashed
- ½ tsp. black peppercorns
- 1 bay leaf
- 10 cups water
- 1 Tbs. apple cider vinegar
- 1 bunch parsley
- In large stockpot, combine chicken bones, necks and/or feet, leek, carrots, celery, parsnip, rutabaga, garlic, peppercorns, and bay leaf. Add water and vinegar.
- Heat to high simmer, and cook, covered, on lowest heat possible, skimming off and discarding foam that collects on the surface, about 12 hours. During the last 10 minutes of cooking, add parsley.
- Strain broth, discarding solids, and let cool. Refrigerate, then skim off fat that collects on surface and discard.
- Store in glass jars, refrigerated, for up to 5 days.
Serving size: 1 cup Calories: 290 Fat: 19g Saturated fat: 5g Carbohydrates: 17gm Sugar: 6g Sodium: 110mg Fiber: 4g Protein: 12g Cholesterol: 70mg