a nutrient-dense broth that’s packed with protein, a great source of collagen, beneficial to the gut and bones, and immensely helps in boosting the immune system. Truly healthy!
3poundschicken bonesneck and backbone* see Notes for substitutions
2large carrotscut into 2 inch chunks
3celery stalkscut to about 3 inch lengths
2large onionshalved
6garlic clovespeeled
1 ½teaspoonswhole peppercorns
1tablespoonsea salt
3bay leaves
Waterto fill a large pot ¾ full
Instructions
Preheat the oven to 450F. Line a 12x18 baking sheet with parchment paper. Arrange chicken bones in a single layer and season with 1 teaspoon salt and 1 teaspoon ground black pepper. Roast for 20 to 30 minutes or until the meat is browning (see picture above). Remove from the oven and empty the contents (chicken bones and all the juices in the pan) in a large stock pot (I used 8qt).
Add the rest of the ingredients in the pot. Fill the pot with water until it reaches ¾ full. Cover and bring to a boil. Once boiling, simmer (on the lowest setting) for 1 hour.
If using a whole chicken or any bone-in chicken parts: Gently remove the chicken and separate all the meat from the bones. Reserve the meat for recipes requiring cooked chicken. Add the bones back to the pot and continue simmering (on the lowest setting) for 4 hours or longer(I cooked mine for 6 hours). Taste and add seasoning (salt and ground black pepper), if needed.The longer you simmer this, the better and more concentrated your chicken broth will be.
Turn the heat off and remove all the solids by passing (and pressing) through a fine sieve. Cool completely and portion in freezer-friendly containers. I use a few quart-size ziploc freezer bags, freeze them flat and use it whenever needed.
Notes
*You can also use one whole chicken or any bone-in chicken parts. You can even add a few chicken feet for more collagen.
Keyword bone broth, chicken broth, chicken soup, freezer-friendly, healthy soup