Chicken Bone Broth: Liquid Gold
- Chicken bones
- Chicken feet or neck (optional, but honestly almost necessary for the best consistency)
- 2-4 tbsp Vinegar
- Filtered water to cover
- Leftover vegetable peels- if you do not have any, I like to use onion, onion peel, potato, sweet potato, mushrooms, celery, garlic, carrot, parsley, etc.
Vegetables that are especially nutritious in broth would be: beets, leeks, purple sweet potato, celery, parsley, mushrooms, red onion peels, garlic, carrot
Vegetables that are not so tasty in stock: parsnip, broccoli, asparagus (even though it is amazing for you), cauliflower, brussles sprouts, spinach, cilantro, anything that has a strong, bitter flavor. Over time, this flavor tends to become stronger and the broth has a strong, unsettling flavor. We are aiming for something that is more umami and hearty in our stock flavor.
- Place all bones and chicken feet or neck in your stock pot.
- Cover completely with water
- Splash a few tablespoons of vinegar in the pot
- Let the pot stand at room temperature for at least 30 minutes
- Bring the pot to a boil- promptly bring it to a simmer as it begins to roll. Foam will float to the top as the pot begins to heat up- skim as much of this off as you possibly can.
- Once you have removed all of the scum, add all your veg to the pot and cover with your lid.
- Allow the pot to slow down to a slow roll- only one or few small bubbles will appear up top but it will not be bubbling per se, and you do not want the stock to be completely still either. Check in a little more frequently in the beginning of your roll to make sure the temperature remains stable
- Keep your pot covered, at the same temperature with occasional checks for 12-24 hours.