Eleonora's Chicken Bone Broth
May 13, 2025 • 0 comments
Patron highlight! Find out how Dr. Eleonora Gafton, DCN, MS, CNS, CHHC, LDN, makes her bone broth.
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (2 lb) 2-3.0lb | Chicken Backs
- (1 lb) Chicken Necks
- (1/2 - 1 lb) 0.5-0.9lb | - Chicken Feet
- (1) Bay Leaf
- (3) Carrots (chopped)
- (3 ribs) Celery
- (1) Medium Onion
- (1/2 bunch) Parsley
- (3-4 quarts (to cover other ingredients)) Water
- (1 lb) Chicken Wings
Directions
For this recipe, you'll need around 5 pounds of chicken bones, including any variation of amounts of chicken backs, necks, feet, or wings.
Procedure:
1. Preheat the oven to 350 degrees. Place the chicken pieces on a parchment-lined sheet and roast at 350˚F for about 30 minutes.
2. Next, place all of the ingredients in a heavy stock pot and let stand for 30 minutes.
3. Bring the stock to a boil, skim the scum, and lower to a simmer. (Keep going with a very low simmer - barely any bubbles.) Cover and simmer for 6 to 24 hours.
**If you are using the Instant Pot on pressure use high pressure for 150-180 minutes.
4. Strain and bring to room temperature and then cool in the refrigerator. Stock should gel when cooled.
