A great recipe for the upcoming soup season! Here is my favorite recipe for chicken stock (bone broth). I usually use this stock in a favorite chicken soup recipe, but it can be used for any recipe calling for chicken stock or broth. If you have time, I think the best broth is homemade and it is really quite simple. Feel free to experiment by adding a few extra carrots and celery, or perhaps other veggies.
After roasting a chicken, I will gather up and save the bones. Sometimes I put them in the freezer for a later date when I will make this chicken stock. When making the stock (bone broth), I like to let it simmer all day, maybe 8 hours or more, which seems to deepen the flavor. I have been reading a lot lately about chicken stock (bone broth) and simmering it for hours seems to intensify the healing properties of this delicious homemade bone broth as well.
- Bones from one organic chicken
- 1 large onion roughly chopped (can sub one leek or add a leek addition to onions)
- 2 celery stalks (chopped)
- 2 -3 large carrots (chopped)
- 2 leaves bay
- 1 tablespoon whole black peppercorns
- splash apple cider vinegar
- 1/2 tablespoon dried thyme or 1-2 tablespoons fresh thyme.
In a large stock pot, place all ingredients and fill with water covering all ingredients by a few inches. I used 14 cups of water. Bring mixture to a boil and then simmer for at least 4 hours. I always try to simmer my stock for as many hours as possible, at least 8-10. The stock reduces to about 2/3 of the original. While the stock is simmering, skim off any foam the reaches the top of your stock.
When your stock is done, strain through a fine-mesh strainer or cheesecloth and let stock cool. Store in the frig, can be frozen, but best when used within a few months.
For low fodmap diet: Omit onion and/or leeks.