This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
Preparation Time
15 mins
Cooking Time
4 hr 30 mins
Total Time
4 hr 45 mins
Calories
129 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Step 2
Place chicken bones onto the prepared baking sheet.
Step 3
Place baking sheet in the preheated oven and roast bones for 30 minutes.
Step 4
Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
Step 5
Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.
