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Chicken wing bone broth

Chicken Wing Bone Broth

You can make this delicious anti-inflammatory bone broth on your stovetop or in a slow cooker.
Course Soup
Servings 9 cups

Equipment

  • Stove Top
  • Slow Cooker

Ingredients
  

  • 6 lbs chicken wings
  • 2 large yellow onions chopped
  • 4 stalks celery chopped
  • 2 leeks chopped
  • 2 heads garlic halved horizontally
  • 4 carrots chopped
  • 2 Tbsp black peppercorns
  • ½ bunch parsley rough chopped
  • 3 bay leaves
  • Salt to taste
  • 12 cups cold water

Instructions
 

  • Preheat oven to 400°F.
  • Place chicken on rimmed baking sheets in a single layer. Roast until deeply browned and caramelized, about 45-60 minutes.
  • Remove baking sheets from oven and immediately pour 1/2 cup water onto each sheet. Tip water and bones into a large, tall soup pot, scraping off any bits still stuck to the sheets.
  • Top with remaining ingredients and cover with cold water (at least 12 cups).  Bring to a boil, then reduce heat and simmer, pushing down any exposed items at least 8 hours and up to 15 hours.  If using a slow cooker, heat on high until bubbling, then reduce heat to low and cook 8-15 hours.
  • Remove from heat and let cool 10 minutes. Strain through a fine mesh or metal strainer into a large measuring cup or lidded bowl and stir in salt to taste.
  • Let sit until fat rises to the top, then skim and discard fat. Or, for easier removal, chill completely and spoon off and discard solidified fat.
Keyword Anti-Inflammatory, Poultry, Slow Cooker, Soup