Chicken Bone Broth Recipe
Create nutritious and flavorful bone broth using chicken bones, vegetables, herbs, and spices. Simmer slowly to extract collagen, gelatin, and essential minerals. Perfect for soups, stews, or sipping. Learn how to pressure can for long-term storage and convenience.
Ingredients
- Chicken bones backs, 2-3 at a time
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion quartered
- Fresh herbs parsley, thyme, 2 bay leaves
- Splash of organic apple cider vinegar
- 1 tablespoon peppercorns
- 1 teaspoon salt
- Water
Instructions
- Add Ingredients to Stockpot: Place chicken backs, carrots, celery, onion, herbs, peppercorns, and salt in a large stockpot. Cover with water.
Simmering: Bring to a boil, then reduce heat and simmer for 12-24 hours. Skim off any foam or impurities that rise to the surface.
Strain the Broth: After simmering, strain the broth through a fine-mesh strainer or cheesecloth to remove bones and vegetables.
Cool and Store: Allow broth to cool. Store in airtight containers in the refrigerator for up to a week, or freeze for up to six months.
Pressure Canning Instructions:
Prepare Equipment: Have your pressure canner, jars, lids, and rings ready.
Fill the Jars: Ladle hot broth into jars, leaving 1 inch of headspace.
Seal the Jars: Wipe rims clean, apply lids, and screw on rings until fingertip-tight.
Process in Pressure Canner: Place jars in pressure canner. Process at 10-15 pounds of pressure for 20-25 minutes (adjust for altitude).
Cool and Store: Allow canner to cool and depressurize naturally. Check seals, then store in a cool, dark place.
Notes
Pressure canning may make the broth less jiggly, but it retains its nutritional value.
Nutrition
Serving: 1cupCalories: 45kcalCarbohydrates: 2gProtein: 10gFat: 1gCholesterol: 5mgSodium: 144mgSugar: 1g
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