CALORIES IN BROTH RECIPES

Steps:

• Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
• Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.

Steps:

• If your chicken feet still have an outer membrane, you’ll need to remove it. In a stock pot, add chicken feet and apple cider vinegar, and fill with water until feet are covered. Bring to a boil, then reduce to a simmer for 10 minutes. Strain and blanch the feet in cold water, allow to cool, then pull off the membranes.
• Add the chicken feet to a stock pot.
• Add filtered water until the feet are covered and bring to a boil.
• Reduce heat to a simmer and skim off any scum that rises to the top with a spoon.
• Add the ginger, rosemary and salt. Allow to simmer on low heat for 12 or more hours.
• Remove bone broth from the heat and allow to cool. Strain the liquid into glass jars and serve immediately or chill in the refrigerator.