Homemade Chicken Bone Broth
Servings: 12 cups
Ingredients
- carcass and leftovers from two whole roasted chickens if I don't have left over chicken bones on hand I use about 3 lbs of store bought legs and wings
- 4 carrots
- 1 bunch of celery
- 1 onion
- a few peppercorns
- 3-4 garlic cloves
Instructions
- Place all the ingredients in a medium or large stockpot
- Add 4 quarts of cold water for each chicken carcass you are using (8 quarts for this recipe)
- Over medium heat, bring water just to a boil, then reduce to medium low and keep stock slightly bubbling, but not boiling
- After 8-12 hours, or when the stock has turned a golden brown, pour all the contents of the stock pot through a fine strainer to remove the bones and vegetables