Source: Bone Broth Recipes
Roast Chicken Bone Broth
can be used for any poultry stock
4 pounds chicken carcasses, including any combo of necks, backs, feet, heads
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
Additional seasonal veg such as: butternut squash, shiitake mushrooms, potato skins
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
lemon or cider vin
Roast chicken parts and vegetables in oven at 400
Place in large stock pot, add herbs and water.
Add 2 TBL lemon or cider vinegar and allow to sit for 20-30 minutes.
Bring to temperature, until bubbles are seen just below the surface not a full simmer or boil.
Skim surface of foam or scum.
Allow to cook at very low temp up at least 2 and up to 48 hours before straining.
Beef Bone Stock
can be used for any bone stock
2 lbs grass feed beef bones
2 TBS lemon juice
water to cover
2 stalks celery, roughly chopped
2 large carrots, roughly chopped
1 large onion, roughly chopped
5 cloves garlic
1/2 bunch parsley
Roast bones and vegetables in 400 degree oven 20-30 minutes.
Place in pot with lemon juice and water to cover.
Allow to sit 20-30 minutes to extract nutrients from bones.
Add parsley, bring to temperature. Bubbles should be just under the surface, not boiling or at a full simmer.
Skim foam or scum,
Allow to cook 24-48 hours before straining.