A bone broth or a stock is the key to a great soup, sauce or dish that required extra liquid. Although the thought of making a bone broth may be intimidating, the procedure is quite easy. Carefully follow this simple chicken bone broth recipe, you will soon be producing such delicious and tasty bone broth.
Ingredients
There are only four basic ingredients in order to accomplish this simple chicken bone broth recipe:
- Chicken bones: The best bones for chicken stock/bone broth are from the neck and the back. However, I used a whole chicken carcass in this recipe, which had already been cut into pieces for easier handling. I also used additional chicken wings.
- A vegetable mixture of celery, onion, and carrot. They are added to the bone broth to enhance its flavor and aroma.
- Seasoning: I used a small amount of Kosher salt, but you can skip it if you prefer to use this chicken bone broth for various dishes later. If you use leftover chicken bones from your favorite grilled or roasted chicken, omit the salt completely.
- And last but not least is water.
Video
Steps to make the best bone broth
Place the chicken bones in a large stock pot and cover them with cold water.
Bring the water to a boil, then reduce to a simmer. Carefully skim off the impurities that rise to the surface.
Add the mirepoix and seasoning to the simmering stock.
Continue simmering and frequently skim the bone broth for 4 hours.
Carefully remove the solid ingredients closest to the surface. Then, strain the bone broth through a china cap or a fine sieve lined with several layers of cheesecloth or coffee filters.
Immediately cool the bone broth pot in a large ice bath to prevent the broth from souring. Once the stock is cooled, store it in the fridge right away. You can scrape away the fat from the surface of a cold stock before reheating/using it.
FAQs
Yes, you can. However, it might take an additional hour for turkey bones to completely break down.
The best bones are from the neck and back.
As a rule of thumb, the shorter the cooking time, the smaller the mirepoix. Since this bone broth requires at least 4 hours to cook, you can cut all the vegetables in half.
This is up to you. I did not blanch the bones in this chicken bone broth recipe because I wanted to preserve all the nutrients and flavor in the broth. While blanching the bones keeps the bone broth as clear as possible.
As soon as the liquid reaches a boiling point, you should immediately reduce the heat to simmer the stock gently. Never boil bone broth for any length of time because impurities and fats can blend in the liquid and make it cloudy.
This chicken bone broth can be stored refrigerated for up to a week or frozen for up to six months.
Yes, you can. Leftover bones, for example, from this oven-roasted whole chicken or this Hong Kong-style soya sauce chicken, are perfect for this recipe. However, the finished stock will have a rich dark brown color and more intense flavor. You should also consider omitting the seasoning if using already-cooked chicken bones.
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Simple Chicken Bone Broth
Ingredients
- 4.5 lb chicken bones washed and pat dry
- 1 large carrot cut in half
- 1 large white onion cut in half
- 4 stalks celery cut in half
- 6 qt water
- 2 tsp Kosher salt optional
Instructions
- Cut the clean chicken bones into pieces (ideally 4-5 inches long)
- Cover the chicken bones in a large stock pot with 6qt water.
- Bring the water to a boil, then reduce to a simmer. Carefully skim off the impurities that rise to the surface.
- Add the vegetables and seasoning to the simmering stock.
- Continue simmering and frequently skim the bone broth for 4 hours.
- Immediately cool the bone broth pot in a large ice bath to prevent the broth from souring. Once the stock is cooled, store it in the fridge right away. You can scrape away the fat from the surface of a cold stock before reheating/using it.
Notes
- You can use turkey bones in this recipe. However, turkey bones might take another hour to break down completely.
- The best bone of a chicken to use for this recipe is from the neck and back.
- If blanching the bones, bring the water to a boil, skimming off the impurities that rise to the surface. Carefully drain the water and impurities. Then, add another six qt of cold water and bring the liquid back to a boil. Reduce to a simmer immediately.
- Never boil a bone broth because impurities and fats can blend in the liquid, making it cloudy.
- This chicken bone broth can be stored refrigerated for up to a week or frozen for up to six months.
- Leftover cooked bones can be used for this recipe. However, the finished stock will have a rich dark brown color and more intense flavor. If using already-cooked chicken bones, you should also consider omitting the seasoning.
Leave a Reply