The Ultimate Bone Broth
Collagen Rich Bone Broth like no other...
Servings: 12
Equipment
- 1 All Clad Pasta Pot
- 1 Souper Cube Storage tray
Ingredients
- 2 lbs Chicken bones such as necks, drumsticks, carcass etc (I keep mine in the freezer after cooking and eating the chicken)
- 2 lbs Chicken Feet (I get mine from the Asian Market or Mexican Market)
- Vegetable scraps (celery, onion, fennel, carrot, etc)
- 2 inch Knob of Ginger
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Whole Black Peppercorns
- 3 Whole Whole Dried Bay Leaves
- Kosher Salt
Instructions
- Preheat Oven to 400 degrees
- Arrange chicken bones and feet on a large roasting pan
- Roast in the preheated oven until bones begin to brown, about 45-60 minutes
- Transfer bones to a giant stockpot along with the vegetable scraps, vinegar, peppercorns, and bay leaves and pour in enough water to cover bones
- Bring to a boil and reduce to a skimmer, skimming the top to get off the impurities that bubble up to the surface. Cover with the lid and simmer for 10-12 hours, adding a tablespoon or two of salt halfway through.
- Strain broth through a fine-mesh strainer into a container. Refrigerate or freeze after cooled. Broth will be good for 3-6 months if frozen.
- Enjoy!
Nutrition
Serving: 12g | Calories: 167kcal | Carbohydrates: 1g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 51mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 96IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1mg
