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CHICKEN BONE BROTH RECIPE | ALLRECIPES
This stovetop chicken bone broth begins with the traditional method of roasting bones to draw out the marrow, and is followed up with a slow simmer, using slight seasonings and vinegar to help draw out flavor.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Total Time 4 hours 45 minutes
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place chicken bones onto the prepared baking sheet.
- Place baking sheet in the preheated oven and roast bones for 30 minutes.
- Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
- Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.
Nutrition Facts : Calories 129.3 calories, CarbohydrateContent 2.1 g, CholesterolContent 47.6 mg, FatContent 8.7 g, FiberContent 0.5 g, ProteinContent 10 g, SaturatedFatContent 2.5 g, SodiumContent 1214.1 mg, SugarContent 0.8 g
CHICKEN BONE BROTH RECIPE | ALLRECIPES
This stovetop chicken bone broth begins with the traditional method of roasting bones to draw out the marrow, and is followed up with a slow simmer, using slight seasonings and vinegar to help draw out flavor.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Total Time 4 hours 45 minutes
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place chicken bones onto the prepared baking sheet.
- Place baking sheet in the preheated oven and roast bones for 30 minutes.
- Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
- Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.
Nutrition Facts : Calories 129.3 calories, CarbohydrateContent 2.1 g, CholesterolContent 47.6 mg, FatContent 8.7 g, FiberContent 0.5 g, ProteinContent 10 g, SaturatedFatContent 2.5 g, SodiumContent 1214.1 mg, SugarContent 0.8 g
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I try to pack my lunch for work as often as possible. But there have been weeks in which I buy it, ignoring my dwindling bank account. Because, truth be told, I’m only human and going through the effort of thinking up ideas for lunch at work and making my own food seems like a lot at 7 AM.. Yes, this is even though I know it’s good for my wallet and for my health.
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