Bone Broth Recipe
Bone broth is one of the easiest recipes you can make. It’s savory, comforting, and perfect for sipping on its own or using as a base for soups, stews, and sauces. This recipe uses fresh chicken bones or scraps, but you can substitute the leftover bones of a roast chicken. If using leftover roast chicken bones, you may omit the first step that calls for roasting the bones.
Servings: 8 servings (2 quarts)
Calories: 58kcal
Equipment
- Stock Pot
- Skimmer
- Fine-mesh Sieve
Ingredients
- 3 pounds chicken bones (backs, feet, wing tips, etc.)
- 1 yellow onion (quartered)
- 1 bulb garlic (smashed)
- 2 tablespoons extra virgin olive oil
- 1 cup white wine
- 12 cups water
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 bunch fresh parsley
- fine sea salt
Instructions
- Heat the oven to 400 F, and line a baking sheet with parchment paper.
- Arrange the bones, garlic, and onions on the baking sheet, and drizzle with extra virgin olive oil. Next, roast them for 30 minutes or until slightly brown. Turn halfway through to promote even cooking.
- Using a pair of kitchen tongs, transfer the bones, garlic and onions to a heavy stock pot. And then pour in the wine and water. Drop in the bay leaves and peppercorns.
- Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to medium-low. Skim any foam that appears on the surface of the broth. Simmer, uncovered, at least 8 hours and up to 12 hours. About a half hour before the broth is finished, add the parsley.
- Strain the broth, and season it with fine sea salt as you like it. Serve immediately, or pour it into jars and store it in the fridge for up to 5 days and in the freezer for up to 6 months.
Nutrition
Calories: 58kcal | Carbohydrates: 1g | Protein: 10g | Sodium: 91mg | Potassium: 21mg | Sugar: 1g | Calcium: 3mg | Iron: 0.1mg
