Recipes

Roasted Chicken Bone Broth

Ingredients

5-6 lb raw chicken carcasses (chicken backs)

1 lb chicken feet

1 lb onions, peeled and quartered

3/4 lb carrots, washed and roughly chopped

3/4 lb stalks celery, washed and roughly chopped

6 garlic cloves

1 oz tomato paste

Water

4 bay leaves

5 stems parsley

5 stems thyme

1 T black peppercorns

Instructions

Preheat oven to 350 degrees.

Place your chicken carcasses on a sheet pan and roast in the oven for about an hour, until browned, checking and rotating halfway through. Once they are evenly browned, use tongs to transfer the carcasses to a large stock pot and set the sheet tray with chicken fat aside.

Add the onions, carrots, celery, and garlic to a large bowl, pour the chicken fat from the sheet tray over the vegetables and toss so they are coated evenly with fat. Transfer the vegetable to the sheet pan and spread in an even layer. Roast vegetables in the oven for 30-45 minutes until sweated and browned, checking and rotating every 15 minutes. Once the vegetables are evenly browned, stir your tomato paste into the vegetables and return to the oven for 5 more minutes. Transfer the roasted vegetables to the stock pot and use spatula to scrape all of the browned bits (fond) into the stock pot as well. Add the chicken feet to the stock pot.

Add enough water to cover the chicken and vegetables (approximately 6 quarts). Bring the water to a boil then immediately turn down the heat to barely a simmer and cook, uncovered for about 6 hours. Skim any foam from the top as you see it. Add bay leaves, parsley, thyme, and black peppercorns and simmer for 30 minutes longer.

Strain through a fine mesh strainer.

Notes

  • Cooking stock low and slow yields a clear, clean stock with maximum gelatin and nutrient extraction

  • The acid in tomato paste helps promote nutrient extraction and can be substituted for a small amount of white vinegar

  • Switch it up! Add more or a variety of vegetables if you want more vegetal flavor (try parsnips or celeriac) / Add more chicken feet if you want more gelatinous stock / forego roasting your bones and vegetable for a cleaner, unroasty flavor / add different aromatics (try fennel seeds, star anise, cinnamon)

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