chicken bone broth

I’ve made my own turkey stock for T\thanksgiving for the better part of the last decade; but it’s only been over the past few years that I started making my own bone broth. And it’s only been during the time of quarantine that I started making my own bone broth regularly. And by regularly, I mean pretty much at least once a week. You guys- it’s upped my soup game to ridiculous levels. Not only is it a great base for soup, but I use it to braise meats and vegetables, to make risotto, and give it to my poultry hating kiddo who will slurp it down lustily when the rest of us are eating the actual chicken. And yes, he drinks it willingly, knows it’s made from chicken, and loves every last drop of it.

Bonus? The house smells fabulous. All. Day. Long.

Ingredients:

2 chicken carcasses, bones, skin, etc. (to make it even easier, you can use rotisserie chicken from the store, removing the meat for tacos, chicken salad, etc.)

1 onion, quartered, skin on okay

4 cloves of garlic, smashed, skin on okay

3 large carrots, cut in thirds

8 ribs of celery, cut in thirds

handful of fresh rosemary

handful of fresh thyme

2 Tbsp black peppercorns

1 Tbsp maldon salt

1 Tbsp tumeric

1 bay leaf

2 Tbsp apple cider vinegar

water, approx. 16 cups

Directions:

Place all ingredients in a large dutch oven. Cover with water. Bring to a boil. Reduce heat to low, and simmer for a minimum of 6 - 8 hours. Cool and refrigerate. When chilled, broth should be gelatinous. It will melt when heated.