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.
Prep Time10 minutesmins
Cook Time4 hourshrs
Course: Broth, Soup, Stock
Keyword: chicken bone broth, chicken broth, chicken soup, chicken stock, chicken stock recipe, how to make chicken bone stock
Servings: 6pint jars (16 oz. or 500 ml)
Ingredients
3lb.chicken bones and carcasses1360 g.
½lbsmoked turkey wings or bones from the smoked turkey drumsticks230 g.
1medium onionsquartered
3small carrotsor 2 large ones, roughly chopped
2celery stalksroughly chopped
1bay leaf
2clovesunpeeled garlic
¼bunch parsley
Salt to tasteoptional
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.