Slow-Simmered Chicken Back Bone Broth

July 21, 2021 • 0 comments

Slow-Simmered Chicken Back Bone Broth
This chicken back bone broth is simmered low and slow all day, yielding nutrient-dense, delicious goodness.

Directions

Ingredients:

o  5-10 lbs. pasture-raised chicken backs

o  Filtered water, approximately 3 gallons total

o  3 Tbsp. AC vinegar (optional)

o  Kosher salt, to taste

o  4-6 carrots, roughly chopped

o  4-6 stalks of celery, roughly chopped

o  1 large onion, roughly chopped

o  3-4 garlic cloves, peeled

o  Parsley stems, roughly chopped



Directions:

1.      Preheat oven to 450-degrees.

2.      Carefully rinse chicken backs under cool, running water, being careful not to splash.

3.      Pat them dry with a paper towel. Season with salt.

4.      Place onto a rimmed baking sheet and place into the oven for 30-40 minutes, flipping once.

5.      Once browned, place into a large stock pot on the stove and cover by a few inches with cool water. 

6.      Turn the heat on and slowly bring to a simmer. For the first 30-60 minutes, frequently skim and remove any “foam” that rises to the top.

7.      Lower the heat to ensure it never reaches a boil. Continue to cook, uncovered, for at least 12 hours. Continue to top off with water. (See notes)

8.      In the last few hours, add garlic, chopped vegetables and parsley. At this point, you can stop adding water if you wish in order to produce a more concentrated stock.

9.      To get the most nutrients from the bones, they should easily bend and snap.

10.  Put another large pot in the sink with ice water. Pour bone broth through a mesh strainer into it, allowing it to cool as quickly as possible.

11.  Once cooled, pour broth into jars or containers through a fine wire strainer lined with cheese cloth. If freezing, allow at least 1 inch headspace. May also be processed in a pressure canner for shelf-stable storage. 


Notes:

·      You may dress this basic recipe any way you please! Herbs and spices are a great way to load it with flavor. As well as roasting the vegetables first.

·      I used 7 lbs. of backs and used a total of 3 gallons and it cooked for 15 hours total.

·      Adding the vegetables later reduces the starch content. 

·      This can be transferred to a large crock after the skimming process. Add vegetables at the time of transferring the broth and cook on Low.


-To see more bone broth tips and tricks, as well as my go-to chicken broth recipe adjustments, click here!

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