Bone broth is having a moment in the culinary world. For proof, one need look no further than the around-the-block lines at N.Y.C.'s Brodo, where customers can order a cup of the warm liquid and customize it with flavorful add-ins like turmeric. We tried it, and we must say that the elixir is an excellent way to keep warm in the cooler months. If you'd like to give it a go (or are in need of a new twist on your standard stock), look no further than The Bare Bones Broth Cookbook ($28; harpercollins.com) by Katherine and Ryan Harvey, founders of an artisanal small-batch broth business based out of Oregon.
Below is a recipe for their Chicken Bone Broth, which takes 20 hours to cook (the pot can be left to simmer overnight) but is well worth the wait. “If you’d like, you can switch out the herbs and vegetables for others you prefer,” Mr. and Mrs. Harvey write. “For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color.” Try the recipe for yourself below.
Chicken Bone Broth
Yield: 4 qts
2 whole chickens
1 lb chicken feet
1/4 cup apple cider, white, or white wine vinegar
6-8 qts cold water, or as needed to cover ingredients
4 cups ice cubes
3 carrots, peeled and halved
4 onions, peeled and halved
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 bay leaves
1. Preheat the oven to 350˚F.
2. Remove the wings, thighs, drumsticks, and breasts from the chickens.
3. Place the carcasses, wings, necks, and innards that came inside the chicken on a baking sheet and place in the preheated oven. Roast until golden brown, 20 to 25 minutes. For a lighter flavor, skip this step. If you’re planning to drink the broth by itself, or with herbs or seasonings, this step adds a nice depth of flavor, umami, and richness our tongues can’t get enough of.
4. Place the bones, feet, and vinegar in a stockpot or slow cooker, at least 10 qts in size, and cover with the cold water. If using a stockpot, bring the water to a boil over high heat. If using a slow cooker, turn the temperature to high. Once simmering, reduce heat to low, cook for 30 minutes, skimming and discarding the scum that rises to the top. Add the ice and skim off any fat that congeals on the top along with any other scum or impurities. Simmer uncovered for 12 to 15 hours, adding more water as necessary just to keep the bones covered. (If you simmer the pot overnight, be sure to add enough liquid and keep the flame low in order to avoid too much evaporation, which will result in a burnt batch.)
5. Add the carrots, onions, thyme, rosemary, and bay leaves and simmer for another 5 hours. Continue to skim off any impurities; add water as necessary to keep the ingredients covered.
6. Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for about 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.
7. Remove any fat that has solidified on the top before using. You may discard this fat or use it as you would any other cooking fat.