It’s a new year, blah blah blah but worst of all, it’s really cold here!!! I’m someone who eats soup all year round. I’ve always made my soups from scratch so I naturally gravitated toward long simmered stocks as for added nutrition and they just taste really good (and I’m kind of lazy).
Here’s my recipe for chicken bone broth:
6 lbs. chicken wings
1/4 cup unfiltered apple cider vinegar
1 carrot, 1 onion, 1 celery stalk
One small handful of whole peppercorns
1 gallon of cool water
*I’ve seen recipes where people have added a couple chicken feet for extra gelatin
1- 7 qt crock pot
Put everything into a crock pot, cover with water. Set on high for the first 4 hours and then set to low for the next 68 hours and let it go. I skimmed the gunk off the top occasionally.
When the stock is ready, place a colander in a very large bowl and ladle the chicken bones and vegetables into the colander. Pour the liquid over and allow to drain into the bowl. Shake the colander a few times to get all the broth out. I transfer the colander to a plate and let drain a bit more to make sure I get every last bit.
Cover the bowl and refrigerate overnight. In the the morning, skim the fat from the top and divide into quart sized containers. Use or freeze.
Makes 3 quarts