Making soup broth from scratch is an essential kitchen skill. Although it is time-consuming and hard to fit in with your busy schedule, the pay off is worth while. The nutritional quality of homemade bone broth surpasses any store-bought soup broth. The flavor is distinct and pure, which evokes a sense of well-being. From a functional point of view, it is a versatile ingredient, which can be used in many other recipes, such as stir-fries, rice, and potato dishes.
- 3 chicken frames (chicken neck and back)
- 10 cups of water
- 1 carrot
- 1-2 celery sticks
- 1/2 white onion
- 1 lemon wedge
- 5 garlic cloves
- 1 teaspoon black peppercorns
- 7 bay leaves
- 1 teaspoon rosemary
- 3 sprigs lavender herb (or your other favorite herb for flavoring)
Place chicken frames into a large pot with 10 cups of water and bring to a boil. Scoop out the white foam that floats up to the surface.
Chicken necks and backs
Add in carrot, celery, white onion, lemon wedge, garlic, black peppercorns, bay leaves, rosemary, and lavender sprigs. Turn heat down to low and partially cover with lid.
Add vegetables, herbs, and spices
Simmer for 2-4 hours, occasionally stirring the broth. A longer simmer time means more nutritional content is infused into the broth.
Let the broth cool down and run through a strainer to remove any chunks and pieces.
In a different bowl, separate the meat from the bones. This meat can be incorporated back into the soup if desired.