Ingredients
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aluminum foil
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1 leftover chicken carcass, broken into pieces
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1 onion, roughly chopped
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6 cups water, or as needed to cover
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2 tablespoons apple cider vinegar
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1 tablespoon salt
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½ tablespoon ground black pepper
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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Place chicken bones onto the prepared baking sheet.
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Roast bones in the preheated oven for 30 minutes.
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Gently transfer bones from the baking sheet into a large, heavy stockpot. Add onion and enough water to cover bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, 4 to 5 hours. Check occasionally for froth or foam that develops on top of water, removing it with a large spoon.
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Remove from the heat and let cool slightly. Strain broth through a fine mesh strainer into a clean pot. Allow to cool completely at room temperature. Store in the refrigerator and use within 5 days or freeze until ready to use.
Nutrition Facts (per serving)
129 | Calories |
9g | Fat |
2g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 129 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 3g | 13% |
Cholesterol 48mg | 16% |
Sodium 1214mg | 53% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 10g | 20% |
Vitamin C 3mg | 3% |
Calcium 20mg | 2% |
Iron 1mg | 4% |
Potassium 149mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.