Mom's Whole Chicken Broth Recipe

I have warm memories of making this recipe as a young girl with my mom. This recipe leaves you with a wholesome broth that is nutritious and comforting. This version of the bone broth recipe includes a whole chicken (with meat), but you can also make this recipe with chicken bones or carcass:

Ingredients:

• 1 whole chicken (about 4-5 pounds) or chicken bones/carcass

• 1 onion, quartered

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3 cloves garlic, smashed

• 1 tablespoon apple cider vinegar

• 1-2 bay leaves

• A handful of fresh parsley (optional)

• Salt and pepper to taste

• Water to cover (about 12 cups)

  
  

Instructions:

1.     Prepare the Chicken:

• Whole Chicken: If using a raw whole chicken, you can roast it first for added flavor. Preheat your oven to 400°F (200°C). Place the chicken on a baking sheet and roast for about 30 minutes, turning once halfway through.

• Optional Step: You can skip roasting if you prefer a simpler method. Just use the whole raw chicken directly.

2.     Combine Ingredients:

• Place the whole chicken in a large pot or slow cooker. Add the onion, carrots, celery, garlic, and bay leaves. Pour in the apple cider vinegar and enough water to cover the chicken by about an inch.

3.     Cook:

• Stovetop Method: Bring the pot to a boil, then reduce the heat to a simmer. Cover and let it simmer for 4-6 hours. Skim off any foam or impurities that rise to the surface.

• Slow Cooker Method: Set on low and cook for 6-8 hours. If using a slow cooker, there's no need to skim off foam as often.

4.     Add Seasoning and Herbs:

• About an hour before the broth is done, add the parsley (if using) and season with salt and pepper to taste.

5.     Remove Chicken and Strain:

• Once the cooking time is complete, carefully remove the whole chicken from the pot. Let it cool slightly, then remove the meat from the bones. Set the meat aside for other uses (such as in soups, salads, or sandwiches).

• Strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl to remove the vegetables and any remaining solids.

6.     Store:

• Let the broth cool to room temperature. Transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months. The fat will rise to the top and solidify in the fridge, which can be removed before reheating if desired.

  
  

Tips for Beginners:

• Variety: For the best flavor and nutrition, use a mix of parts from the whole chicken, including the back, wings, and neck if available.

• Vinegar: The apple cider vinegar helps to extract minerals from the chicken bones.

• Skimming: Skim off any foam that rises to the top during the first 30 minutes of simmering to ensure a clearer broth.

• Flavor: For added flavor, you can add other herbs and spices like thyme, rosemary, or ginger.

Enjoy your homemade chicken broth! It can be sipped on its own or used as a base for soups, stews, and sauces.