JMC

Total time: 4-24 hours

Yields ~20 cups of chicken broth

This recipe will fit into 12 quart (11.4L) stock pot.

Ingredients

• 4-5 count chicken carcasses¹: raw or cooked (3-4lb)
• 2 lb chicken feet²/paws: raw or cooked
• 1 bunch of celery: chopped into thirds
• 4 count medium sized onions: quartered, skins on, roots removed
• 2 bulbs garlic: whole bulb chopped in half, skins on
• 6 carrots: chopped into thirds
• 6 bay leaves
• 20 black peppercorns
• 15 sprigs fresh thyme
• 10 sprigs fresh sage
• NO SALT!³

Directions

• Add chicken carcass and feet to large stock pot.
• Cover the carcasses with cold water⁴.
• Turn onto high. Bring the pot to a rolling boil.
  • Induction burners are phenomenal for boiling large amounts of water.
• Skim off the scum that floats to the top.
• Add veggies and herbs.
• Cover with cold water. The water should be very near the top.
• Bring back to a rolling boil.
• Cover with a lid and turn heat down to maintain a slight simmer.
• Let simmer for at least 4 hours and up to 24 hours.
• Turn off heat and pour broth through a fine mesh strainer and/or cheese cloth.
• Pour into storage container. Cool in ice water.
• Once cool skim off fat that has solidified on top of broth.
• Store for 3-4 days in fridge or 6 months in freezer.

Footnotes..feetnote

1. Chicken carcasses can come from the carcass from rotisserie chickens from the store and can include thigh/wing bones. Be aware these will add flavors into the broth and some salt as well. ↩︎
2. Chicken feet add collagen that gives the broth a great texture that all store broth is lacking. ↩︎
3. Don’t add salt because it will limit what you can do with this broth. It can be concentrated down for gravy or used in any soup or bean recipes. ↩︎
4. Hot water/hot waster heaters can impart some off flavors to the broth. ↩︎