"Go To" Chicken Stock (Bone Broth) Recipe

Name: "Go To" Chicken Stock (Bone Broth)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 chicken carcasses; 1 large onion, peeled and chopped; 2-3 large carrots, scrubbed clean and chopped; 3 stalks celery with leafy tops, chopped; 6 garlic cloves, peeled and cut in half; 1 tablespoon whole black peppercorns; Water to cover (about 15-20 cups); 1/2 cup apple cider vinegar (helps to draw the minerals out of the bones and into the stock); 1 bunch parsley, rinsed; Sea salt to taste

Servings: persons

1
Put all your ingredients (except for the parsley) into a large stock pot and bring to a boil.
2
Skim off all of the the foam that has risen to the top.
3
Reduce heat to simmer and continue to periodically skim off the foam, if necessary.
4
Simmer for at least two hours or as long as overnight (I usually simmer mine for about 8 hours). The longer you simmer it, the more flavorful it will be, but keep in mind that it will reduce and you will end up with less.
5
Ten minutes before it has finished cooking, add the parsley (you can leave it in the bundle, rubber band and all).
6
When it has finished cooking, allow to cool a bit and then sample your broth. Add sea salt to taste.
7
Strain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off, if you like.
8
Your stock is now ready for use or you can package it up and put it in the the freezer (I store mine in quart sized plastic containers).

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-3 chicken carcasses, 1 large onion, peeled and chopped, 2-3 large carrots, scrubbed clean and chopped, 3 stalks celery with leafy tops, chopped, and more.

Yes, "Go To" Chicken Stock (Bone Broth) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Go To" Chicken Stock (Bone Broth)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions