Chicken Bone Broth

This stovetop chicken bone broth is made by roasting a leftover chicken carcass to draw out the marrow followed by a slow simmer for a 4 to 5 hours.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 30 mins
• Total Time: 4 hr 45 mins
• Calories: 129 Calories

Ingredients

• 1 tablespoon salt
• 2 tablespoons apple cider vinegar
• 6 cups water, or as needed to cover
• aluminum foil
• 1 onion, roughly chopped
• 1 leftover chicken carcass, broken into pieces
• 0.5 tablespoon ground black pepper

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

Roast bones in the preheated oven for 30 minutes.

Step 4

Gently transfer bones from the baking sheet into a large, heavy stockpot. Add onion and enough water to cover 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, 4 to 5 hours. Check occasionally for froth or foam that develops on top of water, removing it with a large spoon.

Step 5

Remove from the heat and let cool slightly. Strain broth through a fine mesh strainer into a clean pot. Allow to cool completely at room temperature. Store in the refrigerator and use within 5 days or freeze until ready to use.