Chicken bones and scrapsCan be from a broken-down whole chicken, or leftover rotisserie/leg/wing bones1 lb
Water (for blanching)2-3 cups
Water (for simmering broth)4-5 cups
Steps
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1
Add 2 to 3 cups of water to a pot and bring to a boil over high heat.
2
Once boiling, add the chicken bones and scraps, cover, and boil rapidly for 2 to 3 minutes until it returns to a boil.
3
Reduce to medium heat and simmer for about 1 more minute to release additional impurities — this completes the blanching step.
4
Transfer the bones to a bowl of water, then in a separate pot bring 4 to 5 cups of water to a boil over high heat.
5
While the water heats, quickly rinse the blanched bones to wash off any remaining scum.
6
Add the rinsed bones to the pot right away, whether or not the water is boiling yet, cover, and continue heating on high until it boils.
7
Once boiling, reduce to low heat and simmer for about 25 to 30 minutes (no more than an hour) to extract flavor and nutrients from the bones.
8
Once done simmering, remove all the bones and scraps, then transfer the broth to a container. It keeps 3 to 4 days refrigerated or several months frozen.
PrimedTableBETA
