Simple Chicken Bone Broth
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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
- 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.
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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g