Chicken Bone Broth

By johnwhorfin

Ingredients

• 1 1 1 (3-lb.) whole chicken
• 1 1 1 pound chicken wings, skinless drumsticks, or feet
• 2 2 2-inch 1 1/3 cut into 2-inch pieces (about 1 1/3 cups)
• 2 2 2-inch 1 1/3 trimmed and cut into 2-inch pieces (about 1 1/3 cups)
• 2 2 2-inch 1 stalks, cut into 2-inch pieces (about 1 cup)
• 1 1 1 garlic head, halved crosswise
• 10 10 10 thyme sprigs
• 5 5 5 flat-leaf parsley sprigs
• 1 1 1 bay leaf
• 9 9 9 cups water
• 1 1 1 teaspoon kosher salt
• 32 32
• 0g 0g
• 0g 0g
• 0g 0g
• 5g 5g
• 3g 3g
• 2g 2g
• 2g 2g
• 0g sugars 0g
• 345mg 345mg
• 1% 1% DV
• 10% 10% DV
• 32 32
• 0g 0g
• 0g 0g
• 0g 0g
• 5g 5g
• 3g 3g
• 2g 2g
• 2g 2g
• 0g sugars 0g
• 345mg 345mg
• 1% 1% DV
• 10% 10% DV

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Preheat oven to 400°F. De-bone chicken, reserving breast and thigh meat for another use.

Step 2

Place carcass and wings, drumsticks, or feet on a rimmed baking sheet. Bake in preheated oven until browned, about 1 hour, turning after 30 minutes. Transfer chicken parts to a stock pot or large Dutch oven.

Step 3

Add carrots and next 7 ingredients (through water) to pot. Bring to a boil over high. Reduce heat to medium-low; simmer 2 hours and 30 minutes.

Step 4

Pour broth through a fine wire-mesh strainer into a large bowl; discard solids. Using a ladle, skim fat from top of broth; discard. Stir in salt. Serve hot.