Chicken Bone Broth

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 4 hours 45 minutes

재료

aluminum foil

1 leftover chicken carcass, broken into pieces

1 onion, roughly chopped

6 cups water, or as needed to cover

2 tablespoons apple cider vinegar

1 tablespoon salt

½ tablespoon ground black pepper

방향

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Place chicken bones onto the prepared baking sheet.

Roast bones in the preheated oven for 30 minutes.

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.

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.

영양 정보

• 칼로리: 129 kcal
• 지방 전체: 9 g
• 포화 지방: 3 g
• 불포화 지방: 0 g
• 콜레스테롤: 48 mg
• 나트륨: 1214 mg
• 탄수화물 전체: 2 g
• 식이섬유: 1 g
• 총 당류: 1 g
• 단백질: 10 g