Chicken Bone Broth
Preserved cooking illustration

Chicken Bone Broth

Chicken Bone Broth

Chicken Bone Broth

For this recipe you can use use a whole raw chicken; raw chicken bones/backs; or use bones from a cooked chicken.

INGREDIENTS

1 whole organic chicken or 2-3 pounds of bony chicken parts (necks and feet are the best, but the back, breastbone, wings can also be included)

4 quarts cold water

2 tbsp apple cider vinegar

1 large onion coarsely chopped

2 carrots coarsely chopped

3 celery sticks coarsely chopped

2-4 large pieces of sea vegetables like kelp or wakame

1 bunch of fresh herb of choice (parsley, cilantro, thyme, rosemary etc)

generous amount of sea salt to taste (optional but recommended for sipping broth)

If you are using the whole chicken, cut off the wings and remove the fat glands and gizzards from the cavity. Cut the chicken parts into pieces. Place in a large stainless steel stock pot or slow cooker and cover with the water, vinegar and veggies (minus the herbs). Let stand without heat for 30-60 minutes (so the acidified water can penetrate the bones). Turn on heat and bring to a boil. Remove any scum that floats to the top. Reduce the heat, cover and simmer for 6 to 24 hours (the longer the better).

Note: If you used a whole chicken, you can remove the meat after 45 minutes (save and use casseroles or soup), then add the bones back to continue cooking for 6-24 hours.

About 10 minutes before the stock is done, add your herb of choice and salt to taste. Remove bones and vegetables with a slotted spoon. Strain broth through a fine mesh sieve. Place broth in the refrigerator in an open container until it cools and fat rises to the top and congeals. Remove fat and reserve it for high heat cooking. Store broth in the refrigerator for about one week or freeze for later use. When freezing use food grade plastic, silicone Stasher Bags, One Cup Freezer Trays or straight sided glass jars with 1-2 inches of headspace to allow for natural expansion so the glass does not break. Alternatively you can also pressure can your broth!

Recipe adapted from Nourishing Traditions.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.