Madeleine_Steinbach/Getty Images
Active Time
15 Mins
Total Time
2 Hours 25 Mins
Yield
Yield: serves 8 (1/2 cup)

This homemade chicken bone broth is easy to make and requires very little effort. Don’t skip the step where you pre-cook the chicken wings, as it’s key for deeper, delicious flavor in your stock. After the broth has cooled store it in the refrigerator until you need it for soups, stews, or even to amp up a salad dressing. Save the chicken thigh and use it in our delicious Poached Chicken Thigh With Whipped Butternut Squash and Steamed Broccoli, and put the poached chicken breast to use in this Jakarta Chicken Soup.

How to Make It

Step 1

Preheat the oven to 400°F.

Step 2

Place the chicken wings on a baking sheet; drizzle with the oil. Toss to coat. Bake at 400°F until crispy and well browned, but not charred, 25 minutes.

Step 3

Place the chicken wings, 7 cups water, onion, peppercorns, parsley, and garlic in a large saucepan over medium-high. Bring to a boil. Reduce the heat to low; cover and simmer until the vegetables and wings are falling apart, 30 to 40 minutes.

Step 4

Place the chicken breast and thigh in simmering broth. Cover and cook until a thermometer inserted into the chicken registers 165°F, about 15 minutes. Remove the chicken breast and thigh from the broth. Cool slightly. Refrigerate until needed.

Step 5

Strain the broth through a fine mesh strainer lined with cheesecloth, pressing on the solids. Discard the solids. Pour the broth into a resealable container; stir in the vinegar. Cool completely, about 1 hour. Refrigerate until needed.

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