Poultry Bone Broth

Nothing’s as comforting as a steaming bowl of homemade chicken soup, and this recipe for savory broth from White Oak Pastures is versatile enough to be used in all sorts of recipes. Bonus — it’s here just in time for holiday feasts with all the fixings, and perfect for gravy.

Curious about homemade broth and stocks? Learn our take, here.

Poultry Bone Broth

10 poultry necks, rib cages, wings, feet2 large onions2 large carrots6 celery stalks1/2 cup cider vinegar4 bay leavesWater to cover

Add all of the ingredients to an appropriately sized pot and simmer on low heat for 24 to 48 hours.

Cool the broth, strain through a fine mesh sieve and place in a container to refrigerate overnight. The next day, you should see that a layer of fat has risen to the top of your stock. Leaving it in or skimming it off is a matter of personal preference, but know that the fat does offer some nutritional value and can be used to add flavor to dishes like soup or sautéed veggies.