CHICKEN BONE BROTH NUTRITION FACTS RECIPES

Steps:

• Remove breast, leg, and thighs from chicken. Place chicken carcass on a baking sheet and roast in a 350°F (180°C) oven for 20 to 30 minutes until bones begin to brown. Remove carcass from oven and transfer to a large stock pot. Add remaining ingredients to stock pot along with carcass; pour enough cold water to cover carcass completely. Bring water to a boil over medium-high heat; skim off impurities that accumulate on top. Reduce heat to medium-low and simmer gently, uncovered, for a minimum of 8 hours, up to 24, or until chicken bones break apart easily in your hand. Add more water to pot as needed to keep chicken carcass covered during the cooking process. Remove pot from heat and cool slightly; carefully strain broth through a fine mesh strainer (or cheesecloth lined strainer) into a clean jar. Allow bone broth to cool at room temperature for 30 minutes; transfer to refrigerator to chill completely. Use your bone broth within 5 days or freeze for later use.

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.