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Slow-Cooked Chicken Broth

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PREP TIME
15 min
COOKING TIME
270 min
TOTAL TIME
285 min
SERVINGS
6 servings
Dinner
Slow-Cooked Chicken Broth
Ingredients
  • aluminum foil
  • 1 leftover chicken carcass, broken into pieces
  • 1 onion, roughly chopped
  • 6 cups water, or as needed to cover
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon salt
  • 1/2 tablespoon ground black pepper
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit or 230 degrees Celsius.
2
Cover a baking sheet with aluminum foil to make cleanup easier.
3
Place the chicken bones on the prepared baking sheet, making sure they are in a single layer.
4
Roast the bones in the preheated oven for 30 minutes, allowing them to release their flavors and oils.
5
Transfer the roasted bones from the baking sheet into a large, heavy stockpot.
6
Add sliced onions to the pot and pour in enough water to cover the bones by two inches.
7
Add a splash of vinegar, some salt, and pepper to taste.
8
Bring the mixture to a rolling boil over high heat, stirring occasionally.
9
Reduce the heat to a low simmer and let it cook for 4-5 hours, allowing the flavors to meld together.
10
Check on the broth periodically to remove any foam or froth that forms on top, using a large spoon to skim it off.
11
Once the cooking time is up, remove the stockpot from the heat and let it cool slightly.
12
Strain the broth through a fine-mesh sieve into a clean pot, discarding any solids.
13
Allow the broth to cool completely at room temperature before storing it in the refrigerator for up to 5 days or freezing until you're ready to use it.