Ingredients
2 lbs chicken bones (with some meat for flavor)
1 onion, halved
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
10 black peppercorns
10 cups water
Optional: garlic cloves, fresh thyme, parsley stems
Instructions
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Roast the bones
Preheat oven to 400°F (200°C). Roast chicken bones for 30 minutes until golden and aromatic. -
Combine in a pot
Add roasted bones, vegetables, and spices to a heavy-bottomed pot. Pour in water until fully covered. -
Bring to a gentle boil, then simmer
Slowly bring the pot to a light boil, then immediately reduce to a gentle simmer. -
Simmer long and slow
Simmer uncovered for 6–12 hours. Skim off any foam or fat occasionally. -
Strain and cool
Remove solids using a mesh strainer or cheesecloth. Let broth cool before storing.
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Use or store
Refrigerate for up to 5 days or freeze for up to 3 months.
Notes
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Simmer, don’t boil – boiling makes the broth cloudy and emulsifies fat.
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Add aromatics at the right time – hearty herbs early, delicate herbs near the end.
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Skim regularly to keep your broth clear and clean.
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Use cold water to start—this extracts more collagen and flavor from bones.
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Don’t salt until the end – simmering reduces volume and can concentrate saltiness.
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For richer flavor, roast both bones and vegetables before simmering.
- Prep Time: 20minutes
- Cook Time: 1 to 12 hours (depending on the recipe)