Chicken Bone Broth
  • CourseExtras
Servings Prep Time
3liters 10 minutes
Cook Time
Servings Prep Time
3liters 10 minutes
Cook Time
  • Leftovers of 2 chickensincluding necks, backs, breastbones and wings.
  • 3-4 litres of waterwhatever is needed to just cover the bones
  • 2tablespoons of apple cider vinegar
  • 1in large onionchoppedquarters
  • 2 carrotslarge chunks
  • 2 celeriesstalks and leaves, chopped roughly
  • 1 garlic bulbhalved across the cloves
  • 2 bay leaves
  • 1tablespoon black peppercorns
  • teaspoon of sea salt
  • 2 sprigs of fresh rosemary
  • Handful of flat leaf parsleystalks included
  1. Place the bones in a large stock pot and pour the water over the bones until just covered.
  2. Add the vinegar and allow the pot to stand for 60 minutes (this helps pull more minerals from the bones).
  3. Roughly chop the vegetables and seasoning and add to the pot. Don’t add the herbs yet.
  4. Now turn on the heat to high and bring the broth to a boil, skimming off any scum that forms on the surface of the liquid.
  5. Then reduce the heat to low and simmer for at least 8 hours. However the longer, the better quality and flavour the stock will be. 24 hours is maximum for a chicken broth.
  6. About 10 minutes before the broth is ready add the fresh herbs.
  7. Remove from the heat and allow to cool slightly and strain through a sieve.
  8. Pour into glass jars and bottles before storing. Will keep in the fridge for 4 days and freezes well.
Recipe Notes

Money saving tip (and short cut):

Save all your leftover organic vegetable scraps in the freezer until you have a nice full bag and use the bones from your leftover roasts. Not only will your broth cost next to nothing to make, it saves on the chopping up! In fact there’s no washing up as everything goes straight into the pot.