If you are able to cook this bone broth for 24 hours or more, you’ll be rewarded with a thick, silky broth that is perfect for sipping. This recipe is best if you add some extra chicken pieces such as wings, drumsticks, or feet to go along with the carcass. No, you don’t have to do feet. Store the broth in the freezer while the fat is still emulsified in the broth. Do not chill the broth first.
Yields: About 6 quarts bone broth, including fat
Prep Time: 15 minutes
Cook Time: 8 to 24 hours and beyond, depending on desired strength and preference. The longer you cook, the more roasted flavors you will bring out in the broth.
Special Equipment: 10 to 12 quart stockpot and wire strainer, colander, or coffee filter for removing vegetables and bones from broth. Optional: cheesecloth
3-4 pound whole roasting chicken OR one whole stewing chicken, frozen or thawed
2 pounds skin-on chicken pieces such as drumsticks, wings, backs, necks, or feet
6 quarts cold water
4 onions, sliced in half horizontally, including onion ends and onion skins to add color and nutrients
4 roughly chopped carrots, heirloom if available
4 roughly chopped celery stalks
Leaves from 1 pound celery
1 bunch parsley stems and leaves
1 whole head garlic, sliced in half horizontally, including garlic skins
2 bay leaves
1 TBSP black or mixed peppercorns
1 TBSP dried herbs such as thyme, rosemary, herbes de Provence, or Italian seasoning
2 TBSP powdered kelp (optional)
1/2 cup vinegar, lemon juice, or wine (optional)
1/8 cup red cabbage (optional)
1 tsp ground turmeric to add color and nutrients (optional)
OPTIONAL PRE-STEP 1: If you wish to roast your chicken bones, place them in an oven-safe skillet or casserole dish at 350 degrees F for 30-45 minutes. This is not required if starting with a previously roasted carcass. When roasting is complete, set bones aside and tip any juices into the stockpot. Add a few cups of water to the pan; stir until pan drippings have dissolved into water. Add water with drippings to the stockpot.
OPTIONAL PRE-STEP 2: Pour 1/2 cup vinegar, lemon juice, or wine to help extract nutrients. Discard all but 2 TBSP vinegar. Add meat, bones, and 2 TBSP vinegar to pot.
1. Place all ingredients in stockpot.
2. Bring broth to a boil, then reduce to a low simmer with the lid on. The ideal temperature is 208-210 degrees F. If you have a thermometer, adjust the heat to bring contents to the target temperature. If not, adjust heat so that you see a bubble or two every minute or so. It is not ideal for the broth to boil, but if it does for a short period of time it is not a big deal.
3. Check the broth after 20 minutes. Adjust heat as needed.
4. At 60 minutes, check chicken meat to see if it has fully cooked. If desired, remove chicken meat and store in refrigerator or freezer for later use in other recipes. Optional: cut largest chicken bones into smaller pieces with a meat cleaver or poultry shears. Return all skin, bones, connective tissues, and other parts to stockpot.
5. Maintain low simmer for a total of 8 to 24 hours and beyond, depending on preference. The longer you cook the broth, the deeper the flavors will be. Stir if desired. Broth does not need frequent stirring. If desired, you may even continue cooking for up to 48 hours. The surface of the broth may form a plastic-like skin. This will disappear after stirring.
6. When time is up, remove stockpot from heat. Cool until the broth is at a comfortable temperature for handling. Do not let broth cool below 160 degrees without refrigeration.
7. Pour broth through a wire mesh strainer, colander, or coffee filter. Line the strainer with cheesecloth if desired. Discard remaining bones and vegetables, unless you plan to use the bones again. Most of the fat will be emulsified in the broth. If you must remove the fat, cool broth overnight in the refrigerator and use a spoon to scrape fat from the surface. The broth is safe in the refrigerator for 2 to 3 days. Save chicken fat for frying and flavoring. Salt and pepper broth to taste.
8. Use freezer bags or other containers to store broth in different amounts according to how you will use it. A mixture of 1, 2, 4, and 8 cup containers is handy for recipes.
Recipe Source: http://www.BrothWhisperer.com