This recipe is from Brodo: A Bone Broth Cookbook, by Marco Canora.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe reprinted with permission from Brodo: A Bone Broth Cookbook by Marco Canora.