Pete Evans Chicken Bone Broth

Name: Pete Evans Chicken Bone Broth
Yield: 4 liters
Cuisine: American
Ingredients: 2.5 kg chicken parts (necks, wings, breast bone); 2-4 chicken feet; 2 tablespoon apple cider vinegar; 1 large onion; 2 carrots; 3 celery stalks; 1 leek; 1 garlic bulb; 1 tablespoon black p.corn; 2 large handfuls flat leaf parsley

Jessica Bendall @cook_11990769

Thornbury, Melbourne, Australia

Integrating some healthy stuff in....

Jessica Bendall @cook_11990769

Thornbury, Melbourne, Australia

Integrating some healthy stuff in....

Saved

Ingredients

4 liters

2.5 kgchicken parts (necks, wings, breast bone)
2-4chicken feet
2 tablespoonapple cider vinegar
1large onion
2carrots
3celery stalks
1leek
1garlic bulb
1 tablespoonblack p.corn
2large handfuls flat leaf parsley

Saved

Steps

1

Put everything in big stock pot with 5 liters of water
2

Bring pot to boil. Skim top. Then reduce heat to low & simmer for 6 - 12 hours.
3

Allow to cool & strain through sieve. Place in fridge to allow fat rises to top.
4

Skim off fat. Store in glass. Can use for frying etc for up to 2 weeks.
5

Transfer broth to containers. Fridge keeps for 4 days, freezer up to 3 months.