Directions
- 1Get a big pot and add 2 to 3 pounds of chicken bones, chicken scraps, chicken necks, or whatever chicken pieces you have into the pot.
- 2Chop 2 to 3 celery stalks into big pieces and add them to the pot.
- 3Take 2 or 3 medium to large carrots and cut them into big pieces, then add them to the pot.
- 4Take a whole onion, cut it into quarters without taking the skin off, and add it to the pot.
- 5Add a handful of fresh parsley to the pot.
- 6Add 4 to 5 sprigs of thyme to the pot.
- 7Add 1 tablespoon of whole peppercorns to the pot.
- 8Add 2 bay leaves to the pot.
- 9Fill the pot with cold water until there's about 3 to 4 inches of water above the chicken.
- 10Smash 5 to 6 cloves of garlic and put them in the pot.
- 11Place the pot on the stove, set it to high, and bring it to a boil.
- 12While the pot is coming to temperature, add about a tablespoon to a tablespoon and a half of white vinegar.
- 13Once the pot comes to a gentle boil, lower the temperature to keep it simmering, cover it slightly ajar.
- 14Leave it alone for about an hour, then come back and scrape off some of the fat and other stuff from the top using a small strainer or spoon.
- 15After about four hours, use tongs to remove the big stuff from the pot to make straining easier.
- 16Carefully pour the broth into a strainer positioned over a bowl.
- 17Layer two or three paper towels inside of your strainer (a cheesecloth works better) and slowly pour your broth through it.
- 18When there's just a little bit of broth left, carefully pick up the edges of the towel and give it a little squeeze to extract the remaining liquid.
- 19Taste the broth and add salt until it tastes how you want it to taste.
- 20Distribute your broth evenly amongst your containers.
- 21Leave the containers out to cool; the fat will start to congeal on the top, then take a spoon and scrape that fat off.
- 22Once it gets closer to room temperature, you can cover it and put it in your fridge or freeze it, making sure to mark the date.
Ingredients
- 2 pounds chicken bones
- 2 stalks celery stalks
- 2 carrots carrots
- 1 whole onion
- 1 handful fresh parsley
- 4 sprigs sprigs of thyme
- 1 tablespoon whole peppercorns
- 2 leaves bay leaves
- 1 tablespoon white vinegar
- 5 cloves garlic
- salt
Equipment
big potknifecutting boardstovelidsmall strainertongsstrainercolanderpaper towelscontainersspoon
Tips
- The longer you simmer the broth, the better it will taste, up to 10 hours.
- The vinegar helps pull collagen out of the chicken, adding depth of flavor and nutritional benefits.
- You don't even have to take the skin off the onion.
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