The Washington Post

Golden Bone Broth

Golden Bone Broth 30.000

Stacy Zarin Goldberg for The Washington Post

Aug 22, 2017

This has a light, fairly neutral flavor, which means it is good for sauces, soups, stews, braising and risottos -- as well as for sipping.

You’ll need a 16-quart pot, or divide the ingredients between two 8-quart pots. Note: This spends many hours on the stove top. Make sure the chicken parts are thoroughly defrosted (if they have been frozen).

To read the accompanying story, see: Magic or mythic? Bone broth is at the center of a brewing cultural divide.

Make Ahead: The broth needs to be refrigerated overnight, and can be held that way for up to 5 days or frozen for up to 6 months; if you are freezing it, it’s best to transfer each quart to a freezer-safe zip-top bag, seal with as much air pressed out as possible and frozen flat.

Where to Buy: Chicken feet, as well as chicken backs and necks, are typically available in Asian markets; you can also order them from your favorite butcher.


Servings:
30

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 30 servings; makes about 7 1/2 quarts

Ingredients
  • 3 pounds chicken feet (see headnote)
  • 5 pounds chicken wings
  • 7 pounds chicken backs and necks (see headnote)
  • Water
  • 3 large onions, coarsely chopped
  • 6 ribs celery, coarsely chopped
  • 2 large carrots, scrubbed well and coarsely chopped
  • 5 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 bunch flat-leaf parsley
  • Fine sea salt

Directions

Place all the chicken parts in the pot(s). Add enough cool water to cover by 2 or 3 inches. Bring to a boil over high heat, skimming off foam/impurities from the surface every 15 to 20 minutes. (Discard what you skim off.)

Once the liquid is at a full boil, reduce the heat to low and pull the pot(s) partially off the burner, if you can. Cook for 1 1/2 hours, skimming once or twice, as needed.

Add the onions, celery, carrots, bay leaves, peppercorns and parsley, pushing them down into the liquid. Cook for 3 to 5 hours, checking the broth once or twice to make sure the chicken parts remain submerged. Add water, as needed.

Use a Chinese spider or skimmer to remove the solids; discard them. Strain the broth through a fine-mesh strainer. Taste and add salt, as needed – although if you are using this for more than a sipping broth, you may want to add the salt later. Let cool.

Transfer the broth to separate 1-quart containers, leaving any sediment in the pot(s). Cover and refrigerate overnight; it should partially gelatinize.

Uncover and skim/discard any solidified fat on the surface before using or freezing for longer-term storage.

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Recipe Source

Adapted from “Brodo: A Bone Broth Cookbook,” by Marco Canora (Clarkson Potter, 2015).

Tested by Richard Kerr.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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