If you choose to use chicken feet, which add collagen to broth, you’ll find them at Asian markets. Ask the butcher to debone the chicken if you don’t want to do it at home.

Robby Melvin
This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary test

25 mins
3 hrs 55 mins
Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. De-bone chicken, reserving breast and thigh meat for another use.

  • Place carcass and wings, drumsticks, or feet on a rimmed baking sheet. Bake in preheated oven until browned, about 1 hour, turning after 30 minutes. Transfer chicken parts to a stock pot or large Dutch oven.

  • Add carrots and next 7 ingredients (through water) to pot. Bring to a boil over high. Reduce heat to medium-low; simmer 2 hours and 30 minutes.

  • Pour broth through a fine wire-mesh strainer into a large bowl; discard solids. Using a ladle, skim fat from top of broth; discard. Stir in salt. Serve hot.

Nutrition Facts

32 calories; protein 5g; carbohydrates 3g; fiber 2g; sugars 2g; sodium 345mg.