Golden Chicken Bone Broth

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This recipe is from Marco Canora’s book Brodo: A Bone Broth Cookbook

This is the gold standard of broths, the comfort food extraordinaire. Let it be your gateway broth. Chicken bones are the most readily available animal bones. There’s a good chance your regular grocery store has them—if you don’t see them in the refrigerated cases, ask the butcher. This broth has a light, fairly neutral flavor, making it the most universally applicable—sauces, soups, stews, braising, risottos—and ideal for sipping in warmer months.


Also published on Medium.

Golden Chicken Bone Broth

  • Serves: Makes About 6 Quarts
  • Total Time:5 Hours 30 Minutes
  • Active Time:10 Minutes
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Ingredients

  • 3 pounds chicken feet
  • 5 pounds chicken wings
  • 7 pounds chicken backs and necks
  • 3 large onions, peeled and roughly chopped
  • 6 celery stalks, roughly chopped
  • 2 large carrots, scrubbed and coarsely chopped
  • 5 bay leaves
  • 1 tablespoon black peppercorns
  • 1 bunch flat-leaf parsley
  • Fine sea salt

Directions

  1. Place all the chicken parts in a 16-quart pot and add cold water to cover by 2 to 3 inches. Bring it to a boil over high heat, about 1 hour, skimming off the foamy impurities every 15 to 20 minutes.
  2. As soon as the liquid boils, reduce the heat to low and pull the pot to one side so it is partially off the burner. Simmer for 1 hour 30 minutes, skimming once or twice.
  3. Add the onions, celery, carrots, bay leaves, peppercorns, and parsley and push them down into the liquid. Continue to simmer for 3 to 5 hours, checking once or twice to make sure that the bones are still fully submerged.
  4. Use a spider skimmer to remove the solids and discard. Strain the broth through a fine-mesh strainer. Season with salt to taste and let it cool.
  5. Transfer the cooled broth to storage containers (leaving any sediment in the bottom of the pot) and refrigerate overnight. Spoon off any solidified fat. Store the broth for up to 5 days in the refrigerator or freeze for up to 6 months.