Chicken Bone Broth Recipes

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SLOW COOKER CHICKEN BONE BROTH



Slow Cooker Chicken Bone Broth image

This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

3 pounds assorted chicken bones
6 cloves garlic, unpeeled
2 unpeeled carrots, cut into chunks
2 stalks celery with leaves, cut into chunks
1 onion, unpeeled and quartered
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon sea salt
½ teaspoon black peppercorns
12 cups water, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
  • Roast in the preheated oven for 30 minutes, stirring halfway through.
  • Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
  • Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 5.5 g, Cholesterol 143 mg, Fat 29.4 g, Fiber 1.2 g, Protein 30.1 g, SaturatedFat 7.9 g, Sodium 376.4 mg, Sugar 2.3 g

CHICKEN BONE BROTH



Chicken Bone Broth image

This stovetop chicken bone broth begins with the traditional method of roasting bones to draw out the marrow, and is followed up with a slow simmer, using slight seasonings and vinegar to help draw out flavor.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 4h45m

Yield 6

Number Of Ingredients 7

aluminum foil
1 leftover chicken carcass, broken into pieces
1 onion, roughly chopped
6 cups water, or as needed to cover
2 tablespoons apple cider vinegar
1 tablespoon salt
½ tablespoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place chicken bones onto the prepared baking sheet.
  • Place baking sheet in the preheated oven and roast bones for 30 minutes.
  • Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
  • Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 2.1 g, Cholesterol 47.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 2.5 g, Sodium 1214.1 mg, Sugar 0.8 g

CHICKEN BROTH



Chicken Broth image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 3h15m

Yield about 3 quarts

Number Of Ingredients 8

1 (3 1/2 to 4 pound) whole chicken
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns

Steps:

  • To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
  • Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
  • Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

CHICKEN BONE BROTH



Chicken Bone Broth image

This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color. Be sure to keep the ingredients covered by adding water just to cover through- out the simmering process. The pot can be left overnight to simmer on your stove; however, be sure there is enough liquid in the pot before you go to bed, and keep the flame low. Too much evaporation will result in a burnt batch.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Soup/Stew     Chicken     Carrot     Onion     Herb     Winter

Yield Makes 4 quarts

Number Of Ingredients 10

2 whole chickens
1 pound chicken feet
1/4 cup apple cider, white, or white wine vinegar
6 to 8 quarts cold water, or as needed to cover ingredients
4 cups ice cubes
3 carrots, peeled and halved
4 onions, peeled and halved
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 bay leaves

Steps:

  • Preheat the oven to 350°F.
  • Remove the wings, thighs, drumsticks, and breasts from the chickens.
  • Place the carcasses, wings, necks, and innards that came inside the chicken on a baking sheet and place in the preheated oven. Roast until golden brown, 20 to 25 minutes. For a lighter flavor, skip this step. If you're planning to drink the broth by itself, or with herbs or seasonings, this step adds a nice depth of flavor, umami, and richness our tongues can't get enough of.
  • Place the bones, feet, and vinegar in a stockpot or slow cooker, at least 10 quarts in size, and cover with the cold water. If using a stockpot, bring the water to a boil over high heat. If using a slow cooker, turn the temperature to high. Once simmering, reduce heat to low, cook for 30 minutes, skimming and discarding the scum that rises to the top. Add the ice and skim off any fat that congeals on the top along with any other scum or impurities. Simmer uncovered for 12 to 15 hours, adding more water as necessary just to keep the bones covered.
  • Add the carrots, onions, thyme, rosemary, and bay leaves and simmer for another 5 hours. Continue to skim off any impurities; add water as necessary to keep the ingredients covered.
  • Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
  • Remove any fat that has solidified on the top before using. You may discard this fat or use it as you would any other cooking fat.

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

BONE BROTH



Bone broth image

Packed with nutrients for healthy bones, hair and nails, this soup is made with selenium and zinc-rich chicken bones and antioxidant-rich coriander

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Supper

Time 1h5m

Number Of Ingredients 10

1 meaty chicken carcass, plus any jellified roasting juices from it, skin and fat discarded
1 large onion , halved and sliced
zest and juice 1 lemon
2 bay leaves
1-2 red chillies , halved, deseeded and sliced
1 tsp ground coriander
½ tsp ground cumin
small pack coriander , stems and leaves chopped and separated
1 large garlic clove , finely grated
250g pouch wholegrain basmati rice

Steps:

  • Break the chicken carcass into a large pan and add the onion, 1.5 litres of water, the lemon juice and bay leaves. Cover and simmer for 40 mins. Remove from the heat and allow to cool slightly, to make things a bit easier to handle.
  • Place a colander over a bowl and scoop out all the bones into the colander. Pick through them, stripping off the chicken and returning it with any onion as you work your way down the pile of bones.
  • Return any broth from the bowl to the pan - and any jellified roasting juices - along with the chilli, ground coriander, cumin, coriander stems, lemon zest and garlic. Cook for a few mins until just bubbling - don't overboil as you will spoil the delicate flavours. Taste, and season only if you need to. Meanwhile, heat the rice following pack instructions, then toss with the coriander leaves. Ladle the broth into bowls and top with the rice.

Nutrition Facts : Calories 150 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

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Top Asked Questions

How long to cook chicken bone broth?
Simmer for 24–48 hours, skimming fat occasionally. This low and long cooking time increases the chicken bone broth benefits as there is lots of time for the ingredients to release their goodness into the broth. Remove from heat and allow to cool slightly. Discard solids. Strain remainder in a bowl through a colander.
What do you put in chicken bone broth?
Chicken Bone Broth. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color. Be sure to keep the ingredients covered by adding water just to cover through- out the simmering process.
How to cook bone broth in a crock pot?
Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged. Strain broth using a fine mesh strainer.
How do you make bone broth with vinegar?
KELLYANN Directions: Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1 inch. On medium heat, bring the water to a simmer. Use a shallow spoon to carefully skim the film off the top of the broth.

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