Chicken Bone Broth

This broth can be kept in the freezer for up to 3 months.

More than 1 hour

Makes 3L 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients

  • Bones from 2 rotisserie chickens (meat reserved, see cook’s note) 
  • 4 carrots, cut into chunks  
  • 2 onions, quartered  
  • 2 stalks celery, cut into chunks  
  • 2 bulbs garlic, halved in the middle  
  • 4 bay leaves  
  • 2 sticks cinnamon  
  • 4 star anise  
  • 6 black peppercorns  
  • 2 Tbsp (30ml) apple cider vinegar (or white vinegar) 

 

Method

  1. Divide bones between two large pots.  
  2. Cover with cold water and bring to the boil.  
  3. Reduce heat and simmer for 15–20 minutes. (This blanches bones to remove any impurities that might cloud the stock.)  
  4. Drain and rinse bones thoroughly.  
  5. Arrange veggies, garlic and bones on baking trays in a single layer.  
  6. Roast at 200°C for 50–60 minutes, giving the trays a shake halfway through.  
  7. Transfer roasted bones and veg to one or two 5L pots, add spices and vinegar, and top up with water (enough to cover).  
  8. Simmer for 8–12 hours over low heat, skimming the surface occasionally. (Make sure bones are fully submerged at all times – top up with water if needed.)  
  9. Strain broth and discard veggies and bones.  
  10. Cool before transferring to a container. 

 

 

 

 

Browse more chicken recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Spiced sugar cookies

American blogger Sarah Kieffer’s recipe is pure perfection! We’ve added our own twist with warming spices.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.