Chicken Bone Broth
This smoked bone broth chicken broth is a true kitchen economy move. Save your chicken carcasses, grab couple of smoked turkey wings from the butcher, throw in some diced veggies and turn scraps into liquid gold.
Servings: 6 pint jars (16 oz. or 500 ml)
Ingredients
- 3 lb. chicken bones and carcasses 1360 g.
- ½ lb smoked turkey wings or bones from the smoked turkey drumsticks 230 g.
- 1 medium onions quartered
- 3 small carrots or 2 large ones, roughly chopped
- 2 celery stalks roughly chopped
- 1 bay leaf
- 2 cloves unpeeled garlic
- ¼ bunch parsley
- Salt to taste optional
Instructions
Load the Pot:
- If you have cast iron cookware, use it to char sliced onions. It is an optional step, but charring goes a long way to create a depth of flavor in the stock.
- Add the smoked turkey wings, chicken carcasses, veggies and herbs to a large stock pot. Pour in enough water to cover everything, about 8 cups.
- Make sure to have an inch or two water at the top of meat and bones.
Simmer Low & Slow:
- Bring to a gentle boil, then reduce to a slow simmer.
- Skim off any foam in the first hour.
- If using salt, add it now.
- Let it bubble away for 4-5 hours. Make sure to keep the lid halfway closed, just like we describe in the post! Add more water if needed to keep everything submerged.
Steep for More Flavor:
- Turn off the heat. Let the stock steep for another 30 minutes to deepen the flavors.
Strain the Stock:
- Carefully remove the solids with a slotted spoon, then strain the broth through a fine mesh strainer or cheesecloth into a clean container.
Cool and Store:
- Let cool to room temp, then refrigerate overnight. The fat will rise to the top - skim it off if you want. Store in the fridge (up to a week) or freezer (from 6 months to a year).
Defrost:
- When you're ready to use the frozen stock, thaw it in the fridge overnight. Once defrosted, bring it to a simmer before using.