AuthorfoodiesinourthirtiesCategoryElevated Home Cooked MealsDifficultyBeginnerHomemade Chicken Bone Broth! After a trip to @Costco last night, we pivoted from the trash bin and saved all the bones and some of the skin from our Costco rotisserie chicken to make broth today. Bone Broth has many health benefits and is very tasty as-is or replacing boxed chicken stock in your next risotto (recipe coming soon!). So easy and delicious, enjoy!
In a large stock pot or dutch oven over medium-high heat, bring the chicken bones and skin, garlic, onions, carrots, black peppercorns, and 4 quarts of water to a boil.
Reduce heat and simmer uncovered for around 3 hours. Skim the fat off the top of the stock when needed. Also, feel free to add water if needed.
Place the top on the pot and simmer for an additional 2-3 hours. The stock will be a dark rich color and the onions and carrots will be very soft.
Once the stock is fully cooked, let the stock slightly cool. Taste and feel free to add more salt if needed.
Using a fine-mesh strainer (or salad spinner!), strain the stock into a large bowl or pitcher. Store in the refrigerator for up to 1 week or freeze in an ice cube tray for up to 3 months.
Ingredients
Directions
In a large stock pot or dutch oven over medium-high heat, bring the chicken bones and skin, garlic, onions, carrots, black peppercorns, and 4 quarts of water to a boil.
Reduce heat and simmer uncovered for around 3 hours. Skim the fat off the top of the stock when needed. Also, feel free to add water if needed.
Place the top on the pot and simmer for an additional 2-3 hours. The stock will be a dark rich color and the onions and carrots will be very soft.
Once the stock is fully cooked, let the stock slightly cool. Taste and feel free to add more salt if needed.
Using a fine-mesh strainer (or salad spinner!), strain the stock into a large bowl or pitcher. Store in the refrigerator for up to 1 week or freeze in an ice cube tray for up to 3 months.