Rich chicken bone broth soup forms the base for many soup recipes, or enjoy as a rich cup all by itself.
Bone broth is best when made from the super-cheap, cartilage cuts such as necks, feet, backs, wing tips. Save wing tips in a bag along with trimmed bits such as necks, giblets, and backs until you have enough for a pot of stock. Generally 3-4 pounds of raw bones/gallon; or 1 turkey carcass from a 12-16 pound bird, cooked and picked clean; or 2-4 chicken carcasses from 3-4 pound birds, cooked and picked clean. You can mix cooked and raw pieces too, in case you don’t have enough leftover carcasses. For the purpose of this recipe, we count the cooked carcasses as free, counting the cost of the bird into actual meat portions. The nutritional values will vary depending on the source of bones, skin included, raw, cooked, etc.)
Serving Ideas: Serve on its own as a nourishing “tea,” or use as a base for many different soup recipes.