Creator
Rachel Musquiz
Creator Note
This is the kind of recipe that asks almost nothing of you, yet gives back in spades. A pot of bones, herbs, and scraps hums quietly on the back burner all night, turning spring water into liquid gold. Chicken backs and feet lend body and collagen, apple cider vinegar teases out minerals, and dried nettles or other herbs bring a whisper of the wild. By the morning, the work is done, and you have a high-mineral broth that will serve as the backbone of every meal in the coming week.
Menu Category
Soups
Dietary Tags
Dairy-FreeGluten-FreeNut-FreeSoy-Free
Cooking Time
Active time: 20 min • Total time: 12 hr
Total Yield
~1 gallon
Serving Size
1 cup
# of Servings
16
Special Equipment
• Large stockpot • Fine-mesh sieve
Ingredients
- 4 lb chicken backs and feet
- 1 Tbsp apple cider vinegar
- 2 gal spring water, or enough to cover bones by 2 inches
- 3 cups mixed vegetable scraps (onion ends, carrot peels, celery tops, leek greens)
- 1 Tbsp sea salt, plus more to taste
- 1 Tbsp dried nettles (or a mix of hardy herbs like parsley stems, dandelion leaf, or astragalus root)
Sourcing Tips:
- Chicken bones: I sourced the chicken for this broth from Geosmin Regenerative at Mueller Farmers Market. I recommend backs and feet, which are high in connective tissue and perfect for a gelatin-rich broth, but feel free to use whatever broth bones you have access to.
- Herbs: Nettles, astragalus, or dandelion leaf are lovely medicinal additions and available from Austin herb shops like The Herb Bar or Earth Commons.
- Veggie Scraps: Keep a freezer bag of clean scraps throughout the week—peels, ends, and trimmings all add character to the stockpot.
Instructions
- Soak the Bones (30 min)
- Rinse the chicken backs and feet thoroughly and place them in a large stockpot.
- Add the apple cider vinegar and enough water to cover by about 2 inches.
- Let sit for 30 minutes before heating to help the vinegar begin drawing minerals from the bones.
- Build the Base (10 min)
- Add the vegetable scraps, sea salt, and herbs.
- Bring to a gentle simmer over medium heat, then immediately lower to the barest bubble.
- Skim off any foam that rises during the first hour and do NOT let it come to a boil—this helps keep the broth clear.
- Simmer Overnight (10–12 hrs)
- Leave the pot uncovered and let it barely tremble—just the occasional lazy bubble.
- As it cooks, the broth will darken, concentrate, and fill your kitchen with a deeply savory aroma.
- The broth is ready when it’s reduced by roughly half and feels silky to the touch.
- Strain & Store (20 min)
- Remove large solids with tongs, then strain through a fine-mesh sieve.
- Cool completely before transferring to jars or quart containers.
- The broth will gel once chilled—a mark of excellent collagen extraction.
Serving & Storage Suggestions
- Ideal Temp: Hot
- Prep Ahead: The broth can be made up to a week ahead.
- Best By: Keeps 5 days in the fridge or up to 6 months frozen.
- How to use your bone broth!
- Use a base for any soup or stew (think: fall vegetable and barley, white bean & kale, or turkey-bone soup later).
- Stir into risotto or congee instead of plain water for extra depth.
- Use it to make pan sauces or gravies — deglaze the pan with ½ cup broth.
- Pour into muffin tins, freeze into cubes — drop into a skillet or sauté pan when you need flavor fast.
- Replace half the water in cooking grains (quinoa, farro, rice) with bone broth for richer texture.
- Use it to braise greens or winter squash — swap part of the liquid for broth, roast or simmer.
- Make a quick vegetable one-pot: sauté onions/garlic, add chopped seasonal produce + broth, simmer + finish with olive oil & herbs.
- Use as the liquid in a savory bread or stuffing — swap stock for part of the liquid in your mixture.
- Use chilled broth as part of a celery root or potato mash — warm it slightly, whisk into the mash for extra silkiness.
- Freeze portioned broth and gift it in jars to friends over the holidays — a can’t-go-wrong hostess gift for cooks.
- Use leftover herbs/bones to make a savory “tonic”: reheat gently with ginger + lemon, sip as restorative warm beverage.
- Create a seasonal ramen or noodle bowl: warm the broth, add a soft-boiled egg, local greens, herbs, and noodles for a cozy weekday meal.
Did you make this?
Tag @centraltexasthanksgiving and @rachel.doulachef on Instagram!