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Roasted Chicken Bone Broth

Recipe by
3 hours
Prep: 15 minutes | Cook: 2-3 hours | Servings: 3 quarts


  • 5 pounds chicken back bones, neck bones, and wing tips
  • 3 celery ribs, diced
  • 2 large carrots, diced
  • 4 garlic cloves, diced
  • 1 large onion, skin on, diced
  • 1 teaspoon black peppercorns
  • 3 bay leaves


  1. Preheat oven to 425°F.
  2. Rinse chicken in a colander.  Lay flat on rimmed baking sheet and  roast about 45 minutes until browned..
  3. Place chicken in a large stockpot.  Add vegetables, peppercorns, and bay leaves. Add 4 qts. water and bring a boil, periodically skimming off gray foam.  Reduce to a low simmer and simmer 1½ hour more. Strain and discard solids.

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No Fail Recipes