Every home chef should try making a batch of their own bone broth. This one is made rich with chicken wings, leeks, onion, celery, garlic, and more good stuff.
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Yields:
3 L.
Total Time:
9 hrs 20 mins
Ingredients
2.7kg chicken wings
2
large onions, quartered
2
stalks celery, cut into 5cm pieces
2
leeks, cut into 5cm pieces
2
heads garlic, halved horizontally
1
large carrot, cut into 5cm pieces
12g
parsley
2Tbsp.
black peppercorns
3
bay leaves
2Tbsp.
apple cider vinegar
Flaky sea salt
Directions
Step 1 Heat oven to 220°C (200ºC Fan). Divide chicken between two baking trays and roast until deeply browned and caramelised, for about 50 to 60 mins. Run a metal spatula under wings to release, if necessary, and tip wings into a large, tall stockpot.
Step 2Immediately pour 230ml hot water onto each baking tray. Use a metal spatula to scrape up any bits still stuck to the sheet and pour bits and liquid into stockpot.
Step 3Add all remaining ingredients and 7 litres cold water and bring to a boil, skimming off anything that rises to the surface. Reduce heat and simmer, pushing down any exposed ingredients, for 8 hours.
Step 4Remove from heat and let cool 10 min. Strain through a large colander, then through a fine-mesh sieve. Measure liquid amount into a large bowl and stir in ¼ tsp salt for every 350ml broth. (You should have around 3 litres)
Step 5Let sit until fat rises to the top, then skim and discard fat. (Or, for easier removal, chill completely, then spoon off and discard solidified fat.)
Per serving (230ml): 43 cal, 0 g fat, 10 g protein, 0.27g salt, 1 g carb, 0 g fibre
This article originally appeared in the March 2023 issue of Women’s Health.
Becca Miller (she/her) has been working in the Good Housekeeping Test Kitchen since 2018, where she researches and writes about tasty recipes, food trends and top cooking tools. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television.
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!