Homemade Chicken Bone Broth (Stock)

Ingredients

• 4 lb Chicken Carcasses (from 2 rotisserie chickens, bones only)
• 1 large Onion (quartered)
• 4 rib Celery (cut in half)
• 3 Carrots (washed, cut into 1‑inch pieces)
• 3 sprigs Green Onions (roughly chopped)
• 2 tsp Garlic (crushed)
• 2 Bay Leaves
• 1 tsp Dried Thyme
• 1 tsp Dried Parsley
• 1 tsp Black Pepper (ground or whole peppercorns)
• enough Water (cold water to fully cover ingredients)

Instructions

1. Prepare Ingredients

   Quarter the onion, cut celery ribs in half, wash and chop carrots into 1‑inch pieces, and roughly chop the green onion sprigs.

   Time: PT15M

2. Combine Bones and Vegetables

   Place the chicken carcasses in the 12‑quart stock pot and add the prepared onion, celery, carrots, green onions, crushed garlic, bay leaves, thyme, parsley, and pepper.

   Time: PT5M

3. Add Water and Bring to a Boil

   Fill the pot with cold water until all ingredients are fully submerged. Turn the burner to high heat and bring to a rolling boil.

   Time: PT15M

4. Skim and Simmer

   When bubbles break the surface, reduce heat to medium‑low to maintain a gentle simmer. Using a skimmer spoon, remove the foam and scum every 10‑15 minutes for the first hour, then twice each hour for the next two hours.

   Time: PT1H

   Temperature: medium-low

5. Long Slow Simmer

   Continue to simmer uncovered for an additional 5‑7 hours, checking occasionally and skimming any surface foam. The longer the simmer, the richer the flavor and gelatin.

   Time: PT5H

   Temperature: low

6. First Strain

   Place a large mesh strainer over a clean pot or bowl and carefully pour the broth through, discarding the solids.

   Time: PT15M

7. Second Strain for Clarity

   Run the strained broth through a fine mesh strainer (or cheesecloth) to remove remaining herbs, pepper, and tiny particles.

   Time: PT10M

8. Cool and Refrigerate

   Allow the broth to come to room temperature, then transfer to a storage container and refrigerate overnight. The fat will solidify on top.

   Time: PT12H

9. Remove Fat and Store

   After the broth has chilled and the fat layer is solid, lift it off with a spoon and discard. Portion the broth into jars; refrigerate for 2‑3 days or freeze for up to 3 months.

   Time: PT10M

Nutrition Facts

Calories

40

Protein

5g

Carbohydrates

1g

Fat

1g

Fiber

0g