Chicken Bone Broth

Roasted bones with vegetables, ready to simmer.

Rich, full flavored broth, the result of simmering for
over 12 hours!


Whether you put it in the freezer or use it right away after making it,
you will have a delicious soup from this bone simmered product.
It is definitely worth the time!

As Always, 

ENJOY!

Ingredients

• 3 lbs. chicken bones and pieces
• 2 Tbsp. cider vinegar
• 1  onion, peeled and halved
• 1 carrot, 
• 3 quarts water

  

1.  Preheat oven to 400 degrees. Place the bones in a colander, rinse under cool water, and pat dry.
2. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
3.  Transfer the hot bones to a large stockpot. Add the water and vinegar and stir to combine. Cover and let sit for 30 minutes.
4. Bring the water to a rapid simmer over high heat.
5.  Immediately turn the heat down to the lowest setting possible. Check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 12- 24 hours.
6.  Add the carrots and onions and continue to simmer for 12 to 24 hours more, adding more filtered water as needed to keep the bones covered. The broth is done when it is a rich golden-brown and the bones are falling apart at the joints.
7.  When the broth is finished, strain and cool the bone broth. Set a strainer over a large pot or even a stand mixer bowl and line it with cheesecloth if desired. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
8. Transfer the broth to airtight containers or jars. Refrigerate or freeze.