Long-Simmered Chicken Bone Broth
Nutrivore Score: 329
Ingredients
- 1 gallon chicken bones and scraps (about 2- 3 chicken or 1 turkey carcass plus necks, giblets and scraps)
- 2 medium onions quartered root to stem
- 4 medium carrots washed and cut in half (about 2 cups)
- 7 medium celery stalks washed and cut in thirds
- 7 cloves garlic
- 3 medium bay leaves
- 1 gallon water or enough to cover all the ingredients
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
- Place chicken giblets and carcasses into a big stock pot. Add enough water to cover the bones (approximately 1 gallon) and the apple cider vinegar.
- Cover and bring to a boil on top of the stove, then turn down the heat to keep a low simmer for 24-48 hours. Stir once or twice in the first few hours, and then stir at least a couple of times over the next couple of days.
- Add the vegetables, garlic, salt and bay leaves to the pot. Increase heat to bring back up to a boil, then cover and reduce heat to maintain a simmer.
- Cook for 4-8 hours more, stirring every hour or so. Let simmer with lid off for the last 2-3 hours.
- Strain all the ingredients by pouring bone broth from one pot to another through a colander or strainer.
- Place the pot containing the strained broth in a sink with water and ice to bring the temperature down quicker. Then pour the cooled broth into storage containers. Once cooled overnight remove and throw away fat cap.
Nutrition
Nutrition Facts
Long-Simmered Chicken Bone Broth
Serving Size
1 cup
Amount per Serving
Calories
40
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.03
g
0
%
Polyunsaturated Fat
0.05
g
Monounsaturated Fat
0.01
g
Sodium
243
mg
11
%
Potassium
161
mg
5
%
Carbohydrates
1
g
0
%
Fiber
0.5
g
2
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
3504
IU
70
%
Vitamin C
4
mg
5
%
Calcium
33
mg
3
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- You can use raw bones or the bones from cooked meats. Save all the bones from bone-in meat cuts like roasts or whole chicken that and add them to a container in your freezer. When you enough for a full stockpot of broth, make a batch!
- If you’re using raw bones, skim any foam that forms at the top during the first twenty minutes or so (if you skip this step, the broth will be a bit more bitter, not the end of the world.)
- If you want to concentrate your broth for a higher collagen content, you can raise the heat to a rapid simmer and simmer with the lid off until your broth has reduced by half or more. Totally optional step, but worthwhile if a rich broth is the desired outcome!