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Chicken Bone Broth

Feel free to use this for any soup recipe!
Servings: 4 quarts
Author: Jenny (Nourished Kitchen) via Kelly the Kitchen Kop


  • Carcass of 1 roasted chicken
  • 2 yellow onions 1 chopped and 1 quartered
  • 4 ribs celery chopped
  • 3 carrots chopped
  • 1 tablespoon whole black peppercorns
  • 3 sprigs thyme
  • 6 to 8 sprigs flat-leaf parsley
  • 2 bay leaves
  • 1/4 cup white wine
  • 4 to 6 quarts cold water plus more as needed


  • Combine the chicken carcass, onions, celery, carrots, peppercorns, thymeparsley, and bay leaves in a large, heavy stockpot. Pour in the wine, then cover the chicken and vegetables with the cold water. Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low and simmer, covered, for 12 to 14 hours, adding water as necessary to keep the bones submerged. From time to time, skim away any scum that might rise to the surface. The foamy scum isn’t harmful, but it can leave the broth with a very faintly acrid or dirty flavor.
  • Strain the broth, discarding the solids, then pour it into jars, cover, and store it in the refrigerator for up to 1 week or freeze for up to 6 months. As the broth cools, a bit of fat might float to the surface and then harden with chilling. You can scrape it away and discard it, or use it as you would any other cooking fat.