Simple Bone Broth

October 10, 2019 • 0 comments

Simple Bone Broth
Create this simple and delicious stock to amp up flavor AND nutrition in soups, sauces, and casseroles. To keep it simple use a bag of Serendipity Farms chicken backs, or reduce food waste and save bones from previous meals in a gallon sized zip-top bag in the freezer. When the bag is full add the bones and a few frozen chicken feet to the stockpot. Viola! Simple, tasty, nutrient-dense stock!
  • Prep Time:
  • Cook Time:
  • Servings: 16


  • (8 cups, or whatever will fit in your pot) Chicken Bones
  • (2 Tablespoons) Vinegar
  • (1 bunch) Thyme
  • (3-4 cups) Coarsely Chopped Veggies


  1. Add bones and vinegar to stockpot. Cover with about 4 quarts water.
  2. Bring the pot to a simmer and skim the bubbles that surface. 
  3. Add the thyme and veggies. These can be a basic combination of carrots, onions, and celery, OR you can clean out your crisper drawer and throw in some kale, turnips, whatever you have on hand.
  4. Simmer with the lid slightly askew for about 6 hours, adding more water as needed to keep the bones covered.
  5. Strain into a heatproof bowl and use immediately for soup or as a sipping broth. Cool the remaining stock to room temperature and refrigerate for up to 5 days or freeze for several months. Enjoy!

*A stewing hen makes a rich, golden broth and you get several cups worth of cooked chicken for soup or sandwiches too!

**HANDS-OFF HACK: Put bones, vinegar, herbs, and veggies in a crock-pot and cover with water. Cook on high for 8 hours. Keep warm and use as needed through the week.

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