Vibrant Bone Broth: Easy, Drinkable, and Healthy!
You’re in for a treat today. We’re going to share with you our famous chicken bone broth recipe. It’s easy, low maintenance, and- best of all - good enough to drink on it’s own (which let me tell you from experience is rare). In our next blog post we’ll be going over some extra tips and tricks to perfect it, but for now it’s just the basics. Also stay tuned for a more in depth article on the benefits of bone broth. Let’s get to it!
Vibrant Chicken Bone Broth
10 lbs of chicken bones
We usually use 7 lb chicken backs and necks and 3 lbs of chicken feet. You can also do 10 lbs of chicken backs and necks or 5 lbs chicken backs and necks, 3 lbs of chicken wings, and 2 lbs of chicken feet - really whatever high quality meat you can get your hands on.
3 large onions, peeled and chopped into large pieces
4 celery stalks, chopped into large pieces
2 large carrots, chopped into large pieces
5 bay leaves
1 tbsp black peppercorns
1 bunch parsley
What to Do
In a 16 quart pot, add all of your chicken bones. Try to layer them carefully so that you have enough room in your pot for adding veggies later, especially if your pot is smaller.
Add enough spring/filtered water to cover the chicken by about 2 inches and bring to a boil. During the approximately 1 hour this takes, skim off the impurities that start percolating to the top. Don't worry about the fat right now, we'll get to that later - just get the foamy stuff. Do this every 15-20 minutes or so.
Once boiled, lower to a simmer and move the pot so it’s partially off the burner. This creates a kind of circulation in the broth making sure it’s cooked through well. Simmer for 1.5 hours and skim impurities off once or twice.
Add the onions, celery, carrots, bay leaves, peppercorns, and parsley. Make sure you submerge these ingredients so they actually get infused into the broth.
Simmer for 3-5 hours. Once or twice check to be sure all of the ingredients are fairly well submerged.
Use a strainer to get out the solids and separate out your broth. We usually carefully pour the broth through a strainer into a large bowl, but you can also scoop out the solids or try some newfangled method. Return your solid ingredients to the original 16 quart pot - we are going to use them again (see the end of this recipe).
Season your broth with salt and allow to cool slightly.
Once cooled a bit put the broth in the fridge overnight.
In the morning, skim off any solidified fat.
Transfer the broth into appropriate storage containers and store in the fridge and/or freezer.
Leftover Solid Ingredients
Want a more flavorful broth next time? Or some bases for soup? Then let's make a remouillage! A remouillage or remy is a stock made from bones that have already been used once to make a broth. This broth is therefore typically weaker. You can still drink this broth, it just won’t be as flavorful, You can also use this in place of water when making your next broth to impart more flavor, add to soups, or use really anytime you need broth in a recipe. Don’t worry the process is even easier than what you already did.
Those leftover solids that you put back into the 16 quart pot, remember those? Add enough spring/filtered water to cover them by about 2 inches and bring to a boil.
Once boiling, turn the heat down so that the remouillage is at a simmer. Simmer for 1-2 hours.
Follow steps 6-8 above and boom you've got yourself a remouillage.