Chicken bone broth
Clear and delicate, this broth is nice sipped on its own or used as a base for soups dotted with vegetables and fortified by grains or starchy potatoes.
Equipment
- stock pot
Ingredients
- The spent frame of 1 roasted chicken
- ½ cup dry white wine
- 4–6 quarts cold water
Instructions
- Place the bones into a heavy stock-pot, add in wine, and add cold water. Make sure to immerse the chicken feet by 1 inch (about 5 quarts). Cover pot and boil over med-high heat. Then lower heat to med-low.
- Covered, let it simmer for at least 8 and up to 18 hours or until rich and fragrant, and the bones crumble on touch. Skim off foam that appears on the surface of the broth and discard it.
- Strain the broth through a fine-mesh sieve. Use the stock right away or transfer into four 1-quart sized jars, sealing their lids tightly. Chill up to 7 days or freeze for 6 months.
Video
Notes
Feel free to add herbs and spices like bay leaves, thyme, or peppercorns to enhance the flavor of your chicken bone broth. Additionally, you can customize the broth by adding vegetables or seasonings of your choice.