Small-Batch Chicken Bone Broth

🍲 Small-Batch Chicken Bone Broth

Here is a simple recipe to make your own stock! If you prefer a vegetable stock, just remove the chicken!

🦴 Ingredients

• Bones from 1 roasted chicken (including any skin, cartilage, and small bits of meat)

• 1 small onion, quartered

• 1 carrot, chopped

• 1 celery stalk, chopped

• 1–2 garlic cloves

• 1 tablespoon apple cider vinegar (helps extract collagen and minerals)

• 1 bay leaf

• 5–6 whole peppercorns

• Few sprigs of parsley or thyme

• 6–8 cups of water — just enough to fully cover everything

• Salt to taste (add later when using the broth)

Instructions

1. Roasted bones: If your carcass is already roasted, you can skip roasting again — it’s ready to go.
   (If raw, roast at 400°F for 30–40 minutes for deeper flavor.)

2. Combine ingredients: Add bones, veggies, herbs, vinegar, and peppercorns to a large saucepan or small stockpot.

3. Add water: Pour in enough water to cover the bones by 1–2 inches.

4. Simmer:

   • Bring to a gentle boil, then reduce to low.

   • Skim off any foam or impurities that rise to the surface.

   • Let it simmer gently for 8–12 hours (longer = richer). Add a bit more water if needed during cooking.

5. Strain:
   Pour through a fine-mesh sieve or cheesecloth to remove solids.

6. Cool:
   Let cool for up to 2 hours, then refrigerate overnight. A gel-like texture means you extracted lots of collagen — that’s a good sign!

❄️ Storage

• Fridge: Keeps up to 5 days.

• Freezer: Store in mason jars or silicone trays for up to 6 months.

💡 Flavor Tip

If your broth tastes too light, simmer it down uncovered after straining to concentrate the flavor — this turns it into a rich, golden stock.