Everything needed to make the most delicious, nourishing, anti-inflammatory, immunity strengthening chicken bone broth!
Looking to make the most amazing chicken bone broth or chicken soup? You need chicken backs - nothing else compares. Homemade broth is rich in minerals, gelatin, and is at the core of whole animal cooking. It's also incredibly easy, with step-by-step instructions below.
1: Place the thawed chicken backs on a cookie sheet and roast in the oven at 375 degrees until golden brown.
2: Remove from oven and let cool for about 20 minutes. Then remove the meat from the bones and save for soup or chicken salad, tacos, casseroles, etc.
3: Place the bones and skin in a large stock pot, cover with water, and add a big splash of apple cider vinegar.
4: Over medium high heat, bring to a boil then reduce heat to low and keep at a simmer.
5: Let the bones simmer for at least 20-24 hours.
6: Strain the broth through a metal colander into a bowl, then pour or ladle into containers for freezing, refrigerating, or canning. Pro-tip: leaving the fat on the broth will act as a natural preservative, blocking out oxygen from reaching the broth, allowing you to store it in your fridge longer without freezing.
* An instant pot (electric pressure cooker) can be used for broth making instead of the stock pot. We like to do 2 high pressure cycles of 4 hours each, for 8 hours total.