Recipe via Karen Martini’s New Kitchen.
More than just a pretty face, a good bone broth will not only be a culinary advantage in your kitchen but will also support your overall wellness and joint health.
5 chicken frames
3 onions, skin on, cut in half
2 garlic bulbs, cut in half horizontally
1kg chicken feet
1kg chicken necks
500g chicken gibblets (options)
4 large carrots, cut in half
2 leeks, trimmed and split in half
½ head of celery, roughly chopped
4 fresh bay leaves
1tbsp black peppercorns
125ml apple cider vinegar
1 handful of thyme springs
1 bunch of parsley stalks
Preheat the oven to 220ºC fan-forced (240ºC conventional).
Add the chicken frames, onion and garlic to a roasting tray and roast for 30 minutes.
Tip the contents of the roasting tray, including any juices, into a large stockpot - about 20-litre capacity. (If you don’t have a stockpot this large, either halve the recipe or use multiple pots.)
Add the feet, necks and giblets (if using), cover with about 12 litres of water (filtered or purified if possible) and bring up to a simmer. Regularly skim off any impurities as they rise to the surface over about 15 minutes or so. Add the carrot, leek, celery, bay leaves, peppercorns and vinegar and bring back up to a simmer. Reduce the heat so that the water is barely ticking over and skim again regularly until clear of foam or impurities - do this frequently to start with and revisit every now and then. Cook for about 24 hours, topping up with a little water if necessary. Add the thyme for the last 3 hours of cooking, and the parsley stalks for the last 20 minutes.
Turn the heat off and stand for 30 minutes before straining through a fine sieve. Portion the broth into handy quantities and cool a little before freezing or refrigerating.
Makes about 10 litres.