The Ultimate Bone Broth
Serves 12
10 mins prep
720 mins cook
0 mins total
Collagen Rich Bone Broth like no other...
lbChicken bones such as necks, drumsticks, carcass etc (I keep mine in the freezer after cooking and eating the chicken)
lbChicken Feet(I get mine from the Asian Market or Mexican Market)
Vegetable scraps (celery, onion, fennel, carrot, etc)
tbsp Apple Cider Vinegar
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Preheat Oven to 400 degrees
Arrange chicken bones and feet on a large roasting pan
Roast in the preheated oven until bones begin to brown, about 45-60 minutes
Transfer bones to a giant stockpot along with the vegetable scraps, vinegar, peppercorns, and bay leaves and pour in enough water to cover bones
Bring to a boil and reduce to a skimmer, skimming the top to get off the impurities that bubble up to the surface. Cover with the lid and simmer for 10-12 hours, adding a tablespoon or two of salt halfway through.
Strain broth through a fine-mesh strainer into a container. Refrigerate or freeze after cooled. Broth will be good for 3-6 months if frozen.
Enjoy!