Chicken and Vegetable Bone Broth

A flavorful and nutritious bone broth made with chicken and vegetables, perfect for sipping on cold winter days or using as a base for soups and stews.

Prep time: 30 | Cook time: 240 | Serves: 4

Ingredients

• 4 pounds chicken bones (such as necks, backs, and wings)
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 10 cups water

Instructions

1. Preheat oven to 400°F (200°C).
2. Spread chicken bones on a baking sheet and roast in the preheated oven for 30 minutes, or until browned.
3. Transfer chicken bones to a large stockpot or Dutch oven and add carrots, celery, onion, garlic, thyme, oregano, and water.
4. Bring to a boil over high heat, then reduce heat to low and simmer for 4-6 hours, or until broth is flavorful and reduced by half.
5. Strain broth through a fine-mesh sieve into a clean container.
6. Discard solids.
7. Let broth cool slightly before refrigerating or freezing.