Sous-Vide Chicken Bone Broth in a Jar
Chicken bones contribute protein and gelatin, while bay leaf and allspice give the broth a restrained spice aroma. Long cooking in a jar produces a concentrated broth that is easy to use in soups and sauces once strained.
Place chicken soup bones (about 400 g; an estimate for a 0.4–0.45 L yield) in a clean 700 ml jar. Pour in water (280 g), leaving about 1 cm of headspace, and add table salt (4 g).
Add bay leaf (0.2 g), 1 leaf, and ground allspice (0.3 g). Close the lid with fingertip pressure only; do not tighten it airtight.
Cook the jar sous-vide at 90°C for 24 hours. Lift it out with heatproof mitts and open it carefully after heating is complete.
Pour the contents through a coarse sieve and let the broth stand undisturbed for 15 minutes. Then filter it as desired. Cool the broth promptly in an ice bath for about 30 minutes. Maximum storage time in the refrigerator: 3–4 days.
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