Easy Chicken Bone Broth Recipe

This is a quick and easy version of chicken broth that uses packages of chicken on the bone, which are sometimes the easiest to find in a Western grocery store.

Ingredients:


The minimum ingredients for chicken bone broth:


  1. Package of raw chicken on bone, 1.5-2 lbs

  2. Water

  3. Salt


The ingredients to add as long as you have them:


  1. 1 tablespoon of white vinegar 

  2. Pepper 

  3. Onion (peeled, ends removed, and cut just small enough to fit under the water)

  4. 1 bay leaf

  5. 1-3 cloves of garlic 

  6. Herbs such as parsley, sage, rosemary, thyme, and celery seed.  


Notes: 


  1. Don’t use more than a few inches of rosemary if from the garden, or ½ teaspoon if it is from the cupboard.  It is easy to do too much rosemary).  

  2. Parsley is best to add later on in the cooking of the broth, if possible.

  3. My favorite herbs to use with chicken bone broth are thyme and celery seed.  You can use about ⅛ tsp celery seed and several sprigs of thyme (or a couple of teaspoons of thyme if from the pantry).  Feel free to experiment with amounts of herbs.


Instructions:


  1. Combine all ingredients in a pot.  For amounts of salt and pepper: start with 1 teaspoon salt (you will add more later) and ¼ tsp or 4-6 grinds of pepper.

  2. Simmer on low heat for at least 6 hours (probably a lot more), or until the broth is a nice golden color and doesn’t taste watery

  3. To taste test the broth, use one spoon to drop broth into the spoon you use, so that you keep bacteria out of the broth.

  4. Add salt, about ¼ teaspoon at a time, until the broth tastes good.  If it tastes bland and gross or “like dishwater” it needs more salt.  If it tastes watery it needs to cook more.  If it tastes too strongly of one of the herbs or vegetables you added, use less next time.

  5. Add more pepper if needed.

  6. Once it tastes good, strain out the liquid and store in fridge or freezer till ready to use.


Notes:


  1. If broth is too strong or boils down below the tops of the solid contents, add water.  If the broth is too weak, continue cooking it or boil off more water.

  2. When the broth is finished, the rest of the chicken and bones can be added to your next batch of broth.  Or you can use it to make a lighter broth, and cook your next broth in the light broth.  Once the chicken has been used 2 or 3 times you can give it to the cat.

  3. If you want to store the broth in freezer bags or Tupperware in the freezer, first cool it down in the fridge so you don’t melt the plastic with hot liquid.

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