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Chicken Bone Broth

1 Harvest Haven Soup Chicken
1 lb Harvest Haven Chicken Feet
1 tablespoon apple cider vinegar
3 Harvest Haven onions
3 Harvest Haven carrots
2 sticks of celery
1 teaspoon peppercorns
5 Harvest Haven garlic cloves (unpeeled)

Place the chicken and feet into a very large stock pot and add enough cold water to cover the bones.

Add the cider vinegar and leave the mixture to sit for half an hour.

Roughly chop the onions, carrots and celery.
Place the pan on the heat and add the chopped vegetables, garlic and peppercorns.

Bring the water to a boil, then reduce the heat to its very lowest setting and place on a vented lid.

During the first couple of hours use a large spoon to skim off any foam/scum that rises to the top of your bone broth. This should reduce after the initial cooking period.

Allow the bone broth to cook at the lowest possible heat for at least 6 hours, 12 hours would be even better.

Remove from the heat and carefully pour the bone broth through a sieve lined with a clean cheese cloth. You will need to do this slowly to ensure you don't dump all the solids back over the side of the sieve and into your stock. Even better would be do to it in 2 or 3 small portions.

Return the bone broth to the pot, bring to the boil and boil vigorously for 10 minutes. Salt to taste.

Your bone broth is now ready to use in soups, risottos or to freeze for when you need it.

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