How to Make Bone Broth

Name: How to Make Bone Broth
Prep time: 10 min
Cook time: 720 min
Total time: 730 min
Yield: 10
Cuisine: American
Ingredients: 1 piece Chicken Bones (leftover bones and carcass of 1 whole roasted chicken); 1 tbsp Black Peppercorns (1 tablespoon whole black peppercorns); 1 piece Yellow Onion (1 yellow onion, cut into large chunks); 2 pieces Celery (2 large stalks of celery and their leaves, cut into large chunks); 2 pieces Carrot (2 large carrots, cut into large chunks); 1 piece Garlic (1 head of garlic, sliced in half); 2 pieces Dried Bay Leaf (2 large dried bay leaves); 12 cup Water (12 cups filtered water); 1 ½ tbsp Apple Cider Vinegar (1 1/2 tablespoons apple cider vinegar)

A simple, savory bone broth made by simmering roasted chicken bones and aromatics with vinegar for a rich, gelatinous stock.

730 minAmerican

Servings10

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Gluten Free
Dairy Free
Keto
Paleo
Low Carb

Steps

1Add the chicken bones and carcass, whole peppercorns, onion, celery, carrots, and garlic to a large dutch oven or heavy-bottomed pot.
2Top the chicken bones and veggies with filtered water until everything is covered, around 12 cups filtered water depending on the size of the chicken carcass.
3Next add the apple cider vinegar.
4Bring the water to a boil and then reduce the heat to low and then cover. Allow the broth to simmer and cook for 12 hours. Check the broth occasionally and skim any foam off the top of the broth as it appears.
5Once the broth has finished simmering, remove it from the heat, uncover, and allow it cool before preparing to strain and store.
6After the broth has cooled a bit, pour it through a fine mesh strainer and discard the bones, veggies, and aromatics. I like to pour my broth through the strainer two or three times to ensure that I have removed any small bits and that I have a clear broth.
7Once the broth has cooled and been strained, pour it into large mason jars for storing. If you plan to freeze the broth I recommend storing it in large plastic deli containers.