Ingredients
- Chicken Thighs or Drumsticks – as many as you can buy and/or fit in your pot. I use a 20-quart stainless steel pot and it’s great because I can cook over 30lbs of chicken thighs in it at once. Here, I only cooked about 20lbs because my grocery store had limited stock. Chicken breast will also work, though it won’t give you as much collagen/gelatin and should not be cooked above 165°F.
- Water
- Salt and Pepper – I don’t use a specific proportion of these. Just a good pinch of salt and some freshly ground pepper until it looks like enough.
- Apple Cider Vinegar (optional) – just a splash of apple cider vinegar helps to draw the minerals out of the bones. I also find that it adds just a subtle little something to the flavor of the chicken, probably because the acidity balances the fattiness of the dark meat. However, I don’t notice it unless I forget to add it.
Instructions
- Put chicken in a large pot and cover with water. Make sure there is at least an inch or so of water above the chicken.
- Add a splash of apple cider vinegar and some salt and pepper.
- Cover and bring to a boil over medium-high heat. Once it boils, reduce to a simmer and continue cooking until the thighs (or drums) are 190-195°F.
- Remove the chicken from the pot and shred. Separate the bones, tendons, and skin from the shredded meat. Pack the shredded chicken into freezer bags in usable quantities.
- Optional: Add the bones, tendons, and skin back to the pot. If you have an additional freezer stash of chicken bones or vegetable scraps, feel free to add those to the pot as well.
Notes
- If cooking chicken breasts, cook until 165°F, then remove promptly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Lunch, Meal Prep
- Method: Boiling
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb