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Chicken Bone Broth made with leftover chicken bones | Kids Eat by Shanai

Chicken Broth


  • Total Time: 4 hours
  • Yield: 1.5 litres aproximately 1x

Description

 


Ingredients

Scale
  • 1kg chicken wing tips (or any chicken bones/pieces)
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 baby fennel offcuts, diced (optional)
  • 2 sprigs parsley
  • 1 sprig thyme
  • 1 bay leaf
  • 2 litres water

Instructions

SLOW COOKER METHOD

Place all ingredients into your slow cooker on high for 4 hours.

Strain through a fine sieve into a glass jar.

Allow to cool and then place in fridge.  Once completely cool a layer of fat should form on the surface, skim this off before using.

Store in fridge for up to 5 days or freeze for up to 6 months.

STOVE TOP METHOD

Place all ingredients in a large stockpot, cover with lid, bring to a simmer over low heat then maintain a very gentle simmer and cook for 2 hours.

Strain through a fine sieve into a glass jar.

Allow to cool and then place in fridge.  Once completely cool a layer of fat should form on the surface, skim this off before using.

Store in fridge for up to 5 days or freeze for up to 6 months.

Notes

Different parts of the chicken will result in different types of stock.  The wing tips as I have used here, have a lot of cartilage rich joints and so produce a stock full of body.

  • Cook Time: 4 hours