This is a super simple way to make Chicken Stock (though many call it Bone Broth, which is technically incorrect: broth is made from meat, not bones.) We love this recipe for it's fantastic flavor that adds complexity to any dish, and acts as a wonderful base for soups.
- 4 lb 4 lb 4 lb Chicken Backs, backs, bones, feet, and carcasses
- 1 Tbsp 1 Tbsp 1 Tbsp Apple Cider Vinegar
- 1 whole 1 whole 1 whole Vidalia Onion, peeled and quartered
- 1 bunch 1 bunch 1 bunch Celery, with leaves, roughly chopped
- 4 whole 4 whole 4 whole Carrots, medium, peeled and chopped
- 4 cloves 4 cloves 4 cloves Garlic
- 1 Tbsp 1 Tbsp 1 Tbsp Whole Black Peppercorns
- 2 tsp 2 tsp 2 tsp Himalayan Pink Salt
- 1 whole 1 whole 1 whole Bay Leaf
- 1 Tbsp 1 Tbsp 1 Tbsp dried Oregano
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the chicken backs and bones in a Dutch oven or stockpot. Pour the vinegar over the bones.
- Add the vegetables, garlic, peppercorns, Himalayan pink salt, bay leaf, and oregano to the pot. Pour enough filtered water over the bones and vegetables to cover them completely.
- Turn on the heat to medium and stir. Bring the stock to a boil, then reduce the heat to a simmer. Simmer the stock, uncovered, for 15 hours. After 5–7 hours, taste it every hour to make sure that none of the veggies are burning, which would give the stock a bitter taste.
- Strain the fully cooked stock through a fine-mesh strainer and pour the strained stock into two 1-quart mason jars. Keep in the fridge for up to 1 week if using immediately, or freeze until ready to use.
- Discard the layer of fat on top before using the stock in soups or stews.
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