Chicken broth is a staple in my home, especially when the weather gets a little crisp and the air feels breezy. It can be used as a base for so many different types of soups, stews, gravies, sauces, and to just sip on when you need something warm. Of all of the different types of bone broths, chicken is by far my favorite. It just feels so warm and cozy. This recipe is based on Sally Fallon’s Nourishing Traditions recipe, but here is a little info about ingredients.
- 2-3 lbs chicken parts, such as necks, backs, breastbones, & wings
- 2-4 chicken feet (optional)
- 4 qts cold filtered water
- 2 Tbsp apple cider vinegar
- 1 large onion, chunked (optional)
- 2 carrots, peeled & chopped (optional)
- 3 celery stalks, chopped (optional)
- 1 bunch parsley (optional)
- Cut chicken parts into several pieces and place in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour.
- Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the broth, the richer and more flavorful it will be. About 10 minutes before finishing the broth, add parsley. This will impart additional minerals to the broth.
- Remove chicken pieces with a slotted spoon.
- Strain the broth into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals.
- Skim off this fat and reserve the broth in covered containers in your refrigerator or freezer. Chicken broth can be stored in the refrigerator for 4-6 months.
