6 Quarts of Broth
6 Quarts of Remy
Prep Time: 10 Minutes
Active: 15-20 Minutes
Inactive: 5.5 - 7.5 Hours + overnight cooling
Approx. Total/Net Carbs for Entire Dish:
0 g / 0 g
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.
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
Tips & Substitutions
We recommend using a 16 quart pot when making this recipe (unless you scale it down). We tried making it in a smaller pot (about 12 quarts) and it was doable but a bit dicey at times.
When chilled, for maximum nutrition, the bone broth should be "jiggly." The "jiggliness" of the broth is proportional to the amount of gelatin you have gotten out of the bones. If your broth isn't gelatinous enough, don't worry, you still have an amazingly nutritious drink but we can make it better. Try the following:
Change up the bones you’re using - cartilage rich bones such as wings and feet exude more gelatin but if you decide to make a beef broth, you can also try beef ribs, knuckles, or ox tail. You can also always add a pig's foot.
Add a dash of apple cider vinegar, but not too much because you don't want to change the taste significantly.
Why wait for the broth to cool before putting it in the fridge? Generally speaking, adding large amounts of very hot food to a fridge can feasibly increase the temperature in the fridge and affect the other food in the fridge. This is typically not at an issue but since you will be making so much broth it’s wise to just let it cool a bit before putting it in. Also make sure you leave some space between your broth and other items in your fridge so the air can circulate.
How do I store this broth? One of the major issues with storing broth in the freezer in glass jars (as we do) is these jars are prone to break due to the expansion of the broth upon freezing. We avoid this issue by:
Filling the jars with shoulders to about 2-3 inches below the shoulder.
Filling wide-mouth jars (without shoulders) to about 2-3 inches below the top.
Not tightening the lids too much.
Standing the jars upright in the freezer with space in between them.
What’s a remy? A remy or remouillage 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.
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 cold 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! It's easy.
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.