Homemade Chicken Stock or Bone Broth
The main difference between stock and bone broth is the extra cook time.
Ingredients
- 4-8 pounds chicken bones (feet, neck, back, wings)
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves cut in thirds
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head (4-5 cloves) garlic, unpeeled and cut in half crosswise
Instructions
To Make Chicken Stock
- Put chicken bones, onions, carrots, celery stalks, parsley, thyme, dill, garlic, salt, and pepper in a large stockpot. Add seven quarts of filtered water. Bring to a boil on stove top and simmer for six hours. Turn burner off and let it sit for one hour. Pour through a fine mesh strainer to strain out solids. Pull the chicken off of the bone and reserve for another use.Place chicken stock in refrigerator overnight. The next day, skim off the surface fat. Use immediately or freeze for up to 3 months.
- Place chicken stock in refrigerator overnight. The next day, skim off the surface fat. Use immediately or freeze for up to 3 months.
To Make Chicken Bone Broth
- Follow the same steps for stock, except simmer for a full day, put stock pot in fridge for the night, and then pull out and simmer again for another full day. You can do this in a slow cooker or Instant Pot if you want to keep it cooking overnight. Strain broth.
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