Broth, especially chicken soup, is the basis of every great-grandma’s home remedy for whatever ails you. Bone broth has enjoyed a resurgence in popularity lately owing to its anti-inflammatory and immune-supporting benefits, and because it is an excellent source of collagen and minerals. Plus it’s a great way to use food scraps, so nothing goes to waste. This recipe is flexible—you can throw in just about any vegetable scraps and herbs and spices you want. You won’t believe how much better your favorite soup tastes when made with homemade broth. Enjoy a mug of warm broth on a cold morning or as part of your bedtime ritual.

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Name: Chicken Bone Broth
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 4 cups chicken bones or carcass from a 3-pound chicken; 2-3 cups vegetable scraps; 1 large Onion roughly chopped; 2 stalks Celery; 2 Carrot roughly chopped, including leaves; 2 Garlic cloves crushed; 1 tablespoon Fresh ginger minced; 10 Peppercorns; 1 Bay leaf dried; Fresh herbs such as thyme or rosemary sprigs (optional)

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INGREDIENTS

4 cups chicken bones or carcass from a 3-pound chicken
2-3 cups vegetable scraps
1 large Onion ; roughly chopped
2 stalks Celery
2 Carrot ; roughly chopped, including leaves
2 Garlic cloves ; crushed
1 tablespoon Fresh ginger ; minced
10 Peppercorns
1 Bay leaf ; dried
Fresh herbs ; such as thyme or rosemary sprigs (optional)

Servings

INSTRUCTIONS

Method 1: Place the bones, vegetable scraps, garlic, ginger, peppercorns, and bay leaf in a large stockpot with enough water to completely cover. Bring to a boil over high heat, then lower the temperature so water is just lightly simmering. Simmer for several hours—the longer the better—keeping an eye on the water level and adding more water if it gets too low.

Method 2: Place the ingredients in a 6-quart slow cooker with enough water to completely cover. Cover and set heat to low. Let cook undisturbed for at least 8 hours, but longer is better. You can cook it for 24 hours or more.

Method 3: Place all ingredients in an Instant Pot or other countertop pressure cooker and fill with water (do not exceed maximum line). Secure the lid, and cook using the manual setting for 2 hours (120 minutes). Let the pressure release naturally before opening.

3. When the broth is cooled, transfer to clean containers (mason jars work well) and refrigerate immediately, or freeze if you do not intend to use the broth in the next couple days.

NOTES

TIP: Keep a large zippered plastic bag in your freezer, and whenever you have vegetable scraps such as the leaves and bottoms of celery, leaves and ends of carrots, broccoli stems, and so on, add them to the bag. You can do the same with leftover chicken bones.

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Chicken Bone Broth

4 cups chicken bones or carcass from a 3-pound chicken 
2-3 cups vegetable scraps 
1 large Onion roughly chopped
2 stalks Celery 
2  Carrot roughly chopped, including leaves
2  Garlic cloves crushed
1 tablespoon Fresh ginger minced
10  Peppercorns 
1  Bay leaf dried
  Fresh herbs such as thyme or rosemary sprigs (optional)

2. When the broth is done, strain through a fine-mesh strainer and cool rapidly. The easiest way to do this is to place a stopper in your kitchen sink and fill the sink halfway with ice water. Place a metal bowl or clean metal pot in the ice water and strain the broth into it. 
3. When the broth is cooled, transfer to clean containers (mason jars work well) and refrigerate immediately, or freeze if you do not intend to use the broth in the next couple days.

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Nutrition

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Serving Size: 1 Serving (46g)
Recipe Makes: 8 Servings

Calories: 18
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 19.5mg		1 %
Potassium 109.5mg		3 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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