Simple Chicken Bone Broth

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basic-bone-broth
  • 2 quartsServings

Ingredients

  • 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
  • 1/2 tsp. black peppercorns
  • 1 bay leaf
  • 10 cups water
  • 1 Tbs. apple cider vinegar
  • 1 bunch parsley

Preparation

  1. In large stockpot, combine chicken bones, necks and/or feet, leek, carrots, celery, parsnip, rutabaga, garlic, peppercorns, and bay leaf. Add water and vinegar.
  2. 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.
  3. Strain broth, discarding solids, and let cool. Refrigerate, then skim off fat that collects on surface and discard.
  4. Store in glass jars, refrigerated, for up to 5 days.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 290
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 70 mg
  • Fat Content: 19 g
  • Fiber Content: 4 g
  • Protein Content: 12 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 110 mg
  • Sugar Content: 6 g
Chicken Vindaloo

Chicken Vindaloo

Vindaloo, a classic spicy curry, is originally a Portuguese dish of spiced pork; it takes its name from the Portuguese vinha d'alhos, vinha for wine, and alho for garlic.