Chicken Bone Broth Stock - Master Cookbook Recipe # 618
This nourishing Chicken Bone Broth Stock is a rich, gelatinous base perfect for soups, gravies, and stews. By slow-simmering a young fryer with fresh vegetables and butter, you extract deep flavor and healthy minerals, resulting in a premium stock that far surpasses anything from a store.
This is recipe #618 in Tammy’s Master Cookbook.
Ingredients
- 1 Young fryer chicken (not a hen)
- 1 large Carrot, cut into four sections
- 2 stalks Celery, cut into large sections
- 1 stick Salted butter
- 2 Tbsp Chicken bouillon granules
- 1 onion, peeled and quartered
Instructions
- Simmer: Place the chicken breast-side down in a large pot with the vegetables, butter, and bouillon. Cover with water and simmer on low for 2 hours.
- Separate: Carefully remove the chicken to a platter to cool. Strain the broth through a fine-mesh sieve into a large bowl to remove all vegetable pieces and skin.
- Process Chicken: Once cool, remove the meat from the bones for use in other recipes; discard the bones and fat.
- Jar: Pour the strained stock into clean quart mason jars, leaving a little headspace. Wipe the rims with soapy water and secure the lids.
- Store: Refrigerate immediately. The fat will rise to the top and create a natural airtight seal.
Notes
Tammy’s Tips
Don't be surprised when your broth turns into a "gel" once it's cold; that just means you’ve successfully made a true bone broth packed with natural gelatin! Using a young fryer instead of a hen ensures the meat stays tender enough to use for chicken salad or dumplings after boiling. As long as that fat seal on top remains undisturbed and airtight, this stock will stay fresh in your refrigerator for up to four months!