Chicken Bone Broth

The best tasting bone broth going round! The nutrient levels of this broth recipe are huge. This is so good for you, you can have it every day.

CategoryCooking MethodTags, Rating
Servings1 Serving
Prep Time5 minsCook Time6 hrs
 2 chicken carcasses (either raw or leftover from a roast)
 2 large carrots
 2 large onions
 2 sticks of celery
 2 garlic cloves
 4 bay leaves
 10 peppercorns
 2 tsp salt
 2 tbsp apple cider vinegar
 3 l cold water
1

If using raw carcasses from butcher, roast them at 200˚C for 20-30 minutes.

2

Place all ingredients into a deep saucepan over medium heat and bring to the boil. Skim off any impurities that form on the surface.

3

Once boiled, cover with a lid and reduce the heat and simmer gently for about 5 hours, adding extra water if required (usually around 500ml).

4

Strain the liquid stock through a sieve and cool before refrigerating or freezing.

5

Stock can be stored in the fridge for up to 5 days or in the freezer for 3-4 months

6

You can add additional herbs, spices and adjust the amount of salt and pepper to suit individual preferences. Roasting the carcass makes for a richer and darker broth, the longer you leave the stock to simmer more flavour it will have.

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CategoryCooking MethodTags, Rating
Servings1 Serving
Prep Time5 minsCook Time6 hrs
 2 chicken carcasses (either raw or leftover from a roast)
 2 large carrots
 2 large onions
 2 sticks of celery
 2 garlic cloves
 4 bay leaves
 10 peppercorns
 2 tsp salt
 2 tbsp apple cider vinegar
 3 l cold water
1

If using raw carcasses from butcher, roast them at 200˚C for 20-30 minutes.

2

Place all ingredients into a deep saucepan over medium heat and bring to the boil. Skim off any impurities that form on the surface.

3

Once boiled, cover with a lid and reduce the heat and simmer gently for about 5 hours, adding extra water if required (usually around 500ml).

4

Strain the liquid stock through a sieve and cool before refrigerating or freezing.

5

Stock can be stored in the fridge for up to 5 days or in the freezer for 3-4 months

6

You can add additional herbs, spices and adjust the amount of salt and pepper to suit individual preferences. Roasting the carcass makes for a richer and darker broth, the longer you leave the stock to simmer more flavour it will have.

ShareTweetSaveShareSave to BigOven

Timer

360 Minutes

Ingredients

 2 chicken carcasses (either raw or leftover from a roast)
 2 large carrots
 2 large onions
 2 sticks of celery
 2 garlic cloves
 4 bay leaves
 10 peppercorns
 2 tsp salt
 2 tbsp apple cider vinegar
 3 l cold water

Directions

1

If using raw carcasses from butcher, roast them at 200˚C for 20-30 minutes.

2

Place all ingredients into a deep saucepan over medium heat and bring to the boil. Skim off any impurities that form on the surface.

3

Once boiled, cover with a lid and reduce the heat and simmer gently for about 5 hours, adding extra water if required (usually around 500ml).

4

Strain the liquid stock through a sieve and cool before refrigerating or freezing.

5

Stock can be stored in the fridge for up to 5 days or in the freezer for 3-4 months

6

You can add additional herbs, spices and adjust the amount of salt and pepper to suit individual preferences. Roasting the carcass makes for a richer and darker broth, the longer you leave the stock to simmer more flavour it will have.

Chicken Bone Broth