Chicken Stock/Bone Broth

Browning/Searing (optional)

• Pour two tablespoons of oil into a large pot. Heat the oil and then carefully add chicken drumsticks, and brown meat from both sides for about 5 minutes. Remove from the pot, and drain access oil.

Cook

• Into the pot, add the browned meat and the remaining ingredients. Pour clean water into the pot. Cover with about 3 inches of clear water and add lemon juice.

  Bring to a boil, reduce to a simmer, and simmer for 1 hour. Once the chicken legs are cooked and falling off the bone, remove them. Let them cool for a little bit, and then remove the meat from the bones.

  Return bones to the pot and cook for 9 more hours.

Skim Foam

• While chicken stock cooks, remove the foam scum that forms on the top. Use a fine mesh sieve or a skimmer spoon, rinse the spoon, and repeat as needed.

Add Water

• As water evaporates, replenish the stock with fresh boiling water to fill the pot.

Strain the Chicken Stock

• Drain the bones and cooked vegetables and parsley, reserving the stock.
• Strain all the stock thru a fine mesh sieve and store it for later.
• As chicken stock cools, fat will solidify around the edges. Remove the fat if desired and store. When freezing, the fat layer is beneficial as it creates a barrier in the headspace of the freeze-safe container, preserving the broth for longer.

Storage

• Stock keeps in the fridge for up to 4 days and in the freezer for up to 4 months.