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Oven Bone Broth
Widely known as one of the healthiest foods in the world, bone broth requires almost no hands-on time.
Simply bring the pot up to a simmer and stow away in the oven to let the broth absorb the flavors of the vegetables and the vitamins from the bones. And don’t forget the vinegar! A bit of acidity will help extract even more minerals from the bones. We recommend going with the vegetables in the recipe below, but switching them up in favor of mushrooms, tomatoes, or a mild allium will yield the same results.
How to Make It
Ingredients
- 6 lbs (2.7 kg) chicken pieces and bones
- ½ lb (227 g) cremini mushrooms
- 2 celery stalks, quartered
- 2 yellow onions, quartered
- 2 carrots, quartered
- 1 parsnip, quartered
- 1 head of garlic, halved
- 8 parsley sprigs
- 5 sprigs thyme
- 1 to 2 bay leaves
- ¼ cup apple cider vinegar
- 2 tbsp Kosher salt
- 1 tbsp black peppercorns
Instructions
- Arrange rack in bottom third of oven, then preheat to 300°F.
- Add chicken to a large pot (with at least 6 liter capacity). Cover with cold water. Bring to a gentle boil over high heat. Drain and discard the water. This gets rid of any scum that would cloud your broth.
- Return chicken to the pot, then add mushrooms, celery, onions, carrots, parsnip, garlic, parsley, thyme, bay leaves, vinegar, salt and peppercorns. Fill completely with cold water, about 4 liters. Bring back to a gentle boil, then cover and place on a sturdy baking sheet to catch any drips.
- Carefully transfer to oven and bake for at least 8 hours, or up to 16 hours. After the first hour, uncover and ensure broth is simmering gently. Small bubbles should reach the surface every few seconds. If broth is completely still, increase oven temperature to 325°F. If broth is boiling, reduce the oven temperature to 275°F. Continue to bake for 7 hours, or more.
- Remove from oven, then uncover. Using a large slotted spoon, remove as many large pieces from the pot to a colander set over a heat-safe bowl. Set a very fine mesh strainer (or a strainer lined with cheesecloth) over another pot or large heat-safe bowl. Pour broth through prepared strainer. Discard solids. Divide broth between containers in sizes useful to you, up to 1 liter capacity, then let cool completely before refrigerating.
Kitchen Tips
Refrigerate up to 1 week or freeze up to 6 months. Do not skim fat off the top until you’re ready to use each container. The fat protects the broth from air, keeping it fresh for longer.
For a zero-waste version of this recipe, start with your freezer! As you cook, save bones and veggie scraps from aromatic vegetables in an airtight container. Aim to accumulate about 6 cups veggie scraps. When your container is full, it’s time to make broth!
This recipe doubles well. Instead of making one enormous pot, make two separate pots and bake side-by-side.
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