By Roman H
Ginger Anise Sipping Bone Broth
7 steps
Prep:5minCook:4h 30min
A collagen rich savory chicken broth intended for drinking hot! My own recipe inspired by bone broths I have made professionally as a whole animal butcher.
Note: I use chicken feet for extra collagen/flavor as well as wings. This recipe can be easily made without either, just replacing those amounts with more chicken bones.
Updated at: Thu, 17 Aug 2023 03:36:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
17
Low
Glycemic Load
1
Low
Nutrition per serving
Calories685.7 kcal (34%)
Total Fat35.7 g (51%)
Carbs4.1 g (2%)
Sugars1.5 g (2%)
Protein79.7 g (159%)
Sodium14150.3 mg (708%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 450 degrees (fahrenheit) and place all bones, feet and wings on a foil lined sheet tray or hotel pan and roast until browned (usually around 30 minutes, longer if roasting from frozen).
OvenPreheatStep 2
Peel garlic cloves, cut onion into quarters (leaving the skin on), and cut ginger into half inch slices (no need to remove outer skin).
Step 3
Add all roasted bones to a 8 quart pot, along with garlic, onion, ginger, star anise and salt. Add water to cover and bring to a boil.
Step 4
Once stock is boiling, turn heat down to low and let simmer uncovered for 3 to 4 hours.
Step 5
Remove from heat and strain stock, it should reduce down to about two quarts.
Step 6
Cool in refrigerator uncovered.
Step 7
Once cool, remove the thin layer of fat on top and transfer into quart containers. This should last up to a week in the fridge but is easily freezable for longer storage.
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