Chicken Bone Broth

This is my bone broth/ chicken stock recipe that I’ve been making recently. You can easily cut the duration of this stock as 18 hours is a long time, but if you’d like the broth to be rich in color and flavor then try to get at least 5 hours. Also, if you plan to make a soup with this recipe and want to use the meat then simply remove the chicken from water after an hour, pick off the meat and reserve on the side. Once the meat is removed then place the bones back into the pot to simmer.

Ingredients:

• 2-3 whole chickens (you can substitute in whatever bone-in cut you’d like)

• 1 head celery

• 2 onions

• 3 large carrots

• 1 head fennel

• handful of black peppercorns

• 5 fresh bayleaves

• handful of thyme

Spiced Bone Broth:

• 1 qt homemade broth

• Anise

• Fennel seeds

• Fresh ginger

• Whole cloves

Method:

Roasting chicken

1. Preheat oven to 375F

2. Spatchcock the whole chickens for a more even browning, however you can leave them whole if you’d like. If Spatchcoking, roast the backbone & neck as well

3. Place chickens on parchment lined baking sheets and roast for about an hour (or until golden brown)

Broth Process

1. Cut your onions, carrots, celery and fennel into even sizes 

2. Pour veggies into a stock pot (I used a 12L pot), add a pinch of salt, and sweat until translucent 

3. Add in your spices and aromatics

4. Add your chicken to the pot

   1. Make sure to scrape any fond off of the sheet tray at this point with a little warm water

5. Fill your pot with cold water

6. Bring pot to a boil then turn down to lowest setting (the broth should be lightly simmering)

7. Keep this low simmer for the next 18 hours (I like to cover the pot overnight) and skim any impurities

8. After 18 hours, strain off the broth and discard the chicken and vegetables

9. Place broth over ice to rapidly cool, skin any fat that congeals on the surface, then freeze any extra for later use

Spiced Bone Broth

1. Reheat a quart of the broth or take hot strained broth from above and add a nub of fresh ginger, 2 star anise, 1 tbsp of fennel seeds, and 3 whole cloves into a sauce pan

2. Season generously with salt until you’re satisfied with the taste

3. Pour into a mug and enjoy!