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Chicken Bone Broth
Makes 3-4 quarts

Chicken Broth Recipe

 

Perfect for sipping or adding to your favorite soups, this recipe makes a richly-flavored, gelatinous broth when made with Vital Choice Chicken Bone Broth Packs. Each 2-lb pack contains the necks, gizzards, and collagen-rich feet of four pasture-raised chickens.

 

Prep time: 30 minutes

Simmer time: 6 hours

Makes 3-4 quarts

Ingredients

  • 2 Vital Choice Chicken Bone Broth Packs
  • 5 ribs celery, cut into chunks
  • 2 large yellow onions, peeled and quartered
  • 1 fist-size piece of ginger root, unpeeled, cut into chunks
  • 1 head garlic, top third sliced off and discarded
  • 12 sprigs fresh Italian parsley, including stems
  • 12 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 7 quarts cold water
Directions

  1. To a 12-quart stock pot, add the chicken parts, along with enough water to cover. Bring to a vigorous boil on high heat and let it roll for 2 minutes. Remove from heat and carefully empty the pot into the sink; rinse the chicken parts with water to remove all debris. This worthwhile process eliminates the need for skimming the broth!
  2. Clean the stock pot and return the chicken parts to the pot. Add the remaining ingredients, including the cold water. Bring to a boil on high heat, then reduce heat to achieve a gentle simmer. Simmer for 6 hours, uncovered.
  3. Using a spider skimmer or large slotted spoon, remove the chicken and vegetables from the hot broth and discard. Through a mesh strainer, strain the broth into another pot or a heat-proof container, discarding the solids caught by the strainer. Cool the broth for one hour. Refrigerate and use within 3 days, or freeze for up to 3 months.

 

 

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