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.

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Recipe Summary

prep:
15 mins
cook:
4 hrs 30 mins
total:
4 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

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  • 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

129 calories; protein 10g 20% DV; carbohydrates 2.1g 1% DV; fat 8.7g 13% DV; cholesterol 47.6mg 16% DV; sodium 1214.1mg 49% DV. Full Nutrition
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