Chicken Broth
Before you get started on your broth, I have a couple of storage hacks for you:
Freeze your broth in 250–500ml snap-lock bags and lay them flat in the freezer. Once frozen, you can stack or file them neatly to save space, and because they're nice and thin, they'll defrost much faster when you need them.
For smaller amounts, pour the broth into large silicone ice cube trays (around 70ml per cube - just over ¼ of a cup) and freeze. They're perfect for recipes that only need a splash of stock, and the silicone trays from Kmart are only about $2.
Makes approximately 2–2.5 litres
Ingredients
2kg chicken bones (frames, carcasses, thigh bones, drumsticks, necks etc.)
1 small onion, roughly chopped
1 large carrot, roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
6 parsley stalks
2 tsp whole black peppercorns
2 tbsp apple cider vinegar
2 tsp sea salt
3 litres water
Method
Roasting the bones is optional. If you have the time, preheat the oven to 220°C and roast the chicken bones for 30 minutes, turning halfway, until deeply golden and caramelised. This adds a deeper golden colour and richer flavour to the broth. If you're short on time, simply skip this step and use the bones raw—you'll still end up with a delicious broth.
Transfer the bones to a large stockpot or slow cooker. Add the onion, carrot, celery, bay leaves, parsley stalks, peppercorns, apple cider vinegar, salt and water.
Stovetop: Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 3–5 hours. The broth will naturally reduce as it cooks, creating a richer, more concentrated flavour.
Slow cooker: Cook on Low for 12–24 hours. The longer it cooks, the more collagen and gelatin are released from the bones, creating a rich, silky broth.
Strain the broth through a fine sieve, discarding the bones and vegetables. Taste the broth and adjust the seasoning with a little extra salt if needed. Allow to cool before storing in the fridge or freezer.
