Brown Chicken Broth

Tools

Everything I used for this recipe
  • OXO Baking Rack
    OXO Baking Rack

    OXO Baking Rack

    regular price $16.95
  • OXO - Nonstick Tray 13x18 inches
    OXO - Nonstick Tray 13x18 inches

    OXO - Nonstick Tray 13x18 inches

    regular price $25.95
  • STAUB - 9Qt Cast Iron Stockpot
    STAUB - 9Qt Cast Iron Stockpot

    STAUB - 9Qt Cast Iron Stockpot

    regular price $434.95
  • Zwilling - Chef's Knife 8 inches
    Zwilling - Chef's Knife 8 inches

    Zwilling - Chef's Knife 8 inches

    regular price $429.95
  • Berard - Olive Wood Salt Shaker
    Berard - Olive Wood Salt Shaker

    Berard - Olive Wood Salt Shaker

    regular price $39.63
  • Yniken - Wide Mouth Glass Jars (Set of 3)
    Yniken - Wide Mouth Glass Jars (Set of 3)

    Yniken - Wide Mouth Glass Jars (Set of 3)

    regular price $33.99
  • KitchenAid 12-Inch Bamboo Spoon
    KitchenAid 12-Inch Bamboo Spoon

    KitchenAid 12-Inch Bamboo Spoon

    regular price $3.29
  • Pyrex - Glass Measuring Cups
    Pyrex - Glass Measuring Cups

    Pyrex - Glass Measuring Cups

    regular price $24.99

Brown Chicken Broth (Recipe)

INGREDIENTS

  • Chicken Bones
  • Salt to taste
  • 1 Onion
  • 2 Carrots
  • 2 Celery Branches
  • 1 Tbsp Whole Pepper
  • Parsley
  • Water
  • 2 Bay Leaves

INSTRUCTIONS

  1. Place the Chicken Bones on a Sheet with Rack and bake at 425°F or 220°C for 35-45 minutes.
  2. In a Cast Iron Pot add the baked Chicken Bones, Onion, Carrot, Celery, Parsley, Water, Pepper and Bay Leaves.
  3. Cook over high heat until boiling, then reduce to medium low heat for 60 to 90 minutes.
  4. Strain and it's ready to be used.