Chicken Bone Borth

• Prep Time: 20 minutes

• Roast Time: 35 minutes

• Slow Simmer Time: 12 to 24 hours

• Total Time: Up to 25 hours

• Yield: Approx. 12 cups (3 quarts / 12 servings)

• Extraction Intensity: Low & Steady (Gentle Thermal Extraction)

• Skill Level: Easy / Hands-Off

Ingredients

The Bone Base

• 4 lbs mixed chicken parts (chicken frames/carcasses, backs, wings, and chicken feet for maximum gelatin)

• 2 tbsp raw apple cider vinegar (essential to help break down collagen and draw out minerals)

Aromatics & Vegetables

• 2 medium yellow onions, unpeeled and halved

• 3 large carrots, washed and roughly chopped

• 3 stalks celery with leafy tops, roughly chopped

• 1 whole head garlic, halved crosswise

• 2 medium leeks, white and light green parts only, rinsed and chopped

Herbs & Seasoning

• 3 dried bay leaves

• 10 whole black peppercorns

• 4 whole allspice berries

• 5 fresh thyme sprigs

• 4 fresh flat-leaf parsley sprigs

• 14–16 cups cold filtered water (enough to submerge ingredients by 1–2 inches)

• 1 tsp fine sea salt (adjust to taste when using as a sipping broth)

Equipment Needed

• Large rimmed baking sheet

• 8 to 10-quart heavy-bottomed stockpot, slow cooker, or electric pressure cooker

• Fine-mesh sieve

• Cheesecloth or unbleached coffee filter

• Large stainless steel ladle

• Glass mason jars for storage

Step-by-Step Cooking Instructions & Process Intensities

Phase 1: High-Heat Browning (Intensity: 200°C / 400°F Dry Roast)

1. Preheat Oven: Set the oven to 200°C (400°F).

2. Arrange Bones: Spread the chicken carcasses, backs, wings, and feet across a large rimmed baking sheet in a single layer. Add the halved onions and garlic head cut-side down.

3. Roast for Caramelization: Roast for 35 minutes, turning the bones halfway through, until deeply golden brown and aromatic. This caramelization builds the foundation for a rich, amber hue and deep flavor.

Phase 2: Acidic Rest & Extraction Setup (Intensity: Ambient / Cold Rest)

1. Transfer to Pot: Transfer the roasted bones, roasted garlic, and onions into an 8–10 quart stockpot or slow cooker. Deglaze the baking sheet with 1 cup of hot water, scraping up all browned fond, and pour it into the pot.

2. Add Acid: Add the raw apple cider vinegar and cover everything with cold filtered water.

3. Cold Rest: Let the mixture rest cold for 20 minutes before applying heat. The acid begins breaking down dense collagen matrices.

Phase 3: The Slow Extraction (Intensity: Gentle Micro-Simmer)

1. Bring to Gentle Boil: Set the heat to medium and bring the liquid to a bare boil. Skim off any gray surface foam or impurities that rise during the first 15–20 minutes using a wide spoon.

2. Add Vegetables & Herbs: Add the chopped carrots, celery, leeks, bay leaves, peppercorns, allspice, thyme, and parsley sprigs.

3. Reduce Heat: Drop the heat to the absolute lowest setting. Cover with a tight-fitting lid, leaving a tiny crack for steam release.

4. Simmer Duration:

   • Stovetop / Slow Cooker: Maintain a gentle, lazy micro-bubble (approx. 85°C–90°C / 185°F–195°F) for 12 to 24 hours.

   • Electric Pressure Cooker: Run on High Pressure for 120 minutes, followed by a full natural pressure release.

Phase 4: Straining, Cooling & Clarification (Intensity: Gentle Filtering)

1. Initial Strain: Remove large bones and vegetables with tongs. Pour the liquid through a fine-mesh sieve into a large heat-safe container.

2. Fine Clarification: Line the sieve with double-layered cheesecloth and strain a second time to remove micro-sediments for a clear, pristine broth.

3. Rapid Cool Down: Place the container in an ice bath to bring the temperature down safely before refrigerating.

4. De-Fatting: Once thoroughly chilled (4–6 hours), a solid layer of pale fat will solidify at the top. Lift and discard or reserve the rendered chicken schmaltz for cooking.

Storage & Preservation

• Refrigeration: Store in sealed glass jars for up to 5 to 6 days.

• Freezing: Freeze in airtight glass jars (leaving 1 inch headspace) or pour into silicone freezer trays for up to 6 months.

• Reheating: Heat gently in a saucepan over medium-low heat until steaming. Season with sea salt, lemon juice, or fresh herbs to taste.

Nutritional Information

Values are calculated per 1 cup (240 ml) serving of strained, defatted broth: