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5 from 3 votes

Recipe For Bone Broth

This bone broth can be used where a recipe calls for stock
Author: Adapted From Kerry's Recipe


  • Left over roast chicken bones
  • 500 g chicken wings
  • 500 g chicken off cuts from spatchcocking the chicken
  • 15 mls apple cider vinegar
  • Freshly ground black pepper to season
  • 2 l water
  • 1 onion quartered - you can leave the paper on
  • 2 large carrots thickly sliced
  • 4 ribs celery thickly sliced
  • Handful of fennel fronds
  • Any other vegetable scraps you have on hand
  • Generous handful of parsley


  • Place the chicken bones, wings and off cuts into a large stock pot
  • Add the vinegar and season well with the pepper
  • Add the water, put the lid on the pot and leave to sit for an hour
  • Add the onion, carrots, celery, fennel and other vegetable scraps you have on hand
  • Place the lid on the pot and bring to the boil
  • Reduce the temperature to the lowest setting and leave to simmer for 12 hours
  • In the last hour add the parsley
  • Remove the chicken wings and set aside to make chicken and corn soup
  • Strain off the liquid and place into sterilized glass jars
  • Once cool put the lids on the jars and freeze to use as needed