Homemade Chicken Stock (Bone Broth)
Prep Time5 mins
Cook Time5 mins
Total Time4 hrs 10 mins
Servings: 8 cups
Ingredients
- 1 kg chicken bones necks, wings, frames etc
- 1 pig's trotter (foot), optional (make sure it isn't pickled or brined)
- 2 litres cold water or enough to cover bones
- 2 carrots, whole roughly chopped
- 1 stalk broccoli or other left over veggie bits & pieces
- 1 onion, whole quartered
- 1 bulb garlic, fresh halved horizontally
- 4 cm piece ginger, fresh rougly chopped
- 2 cm piece turmeric, fresh roughly chopped
- 2 onion, green
- 2 tsp sea salt
- 1 tbsp black peppercorns
- 2 bay leaves
- 3 litres cold water or enough to fill pot
Instructions
- Combine all ingredients in a large stock pot.
- Add enough water to come to within 5 centimeters from the top of the pot.
- Bring to the boil.
- Reduce heat immediately to a very slow simmer.
- Simmer for 2-4 hours, skimming surface as required.
- Remove from heat.
- Strain.
- Refrigerate when cool.
