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Easy Chicken Bone Broth

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Ingredients
  

  • 8-10 pounds split chicken breast, leg quarters, and/or drumsticks
  • two carrots, skins on chopped in thirds
  • one celery, tops on chopped in thirds
  • one onion, skins on cut in half
  • 1 head garlic, skins on cut in half (head, not clove)
  • salt to taste 2-3 teaspoons
  • 1 Tablespoon apple cider vinegar.
  • 8 quarts water add water as needed after removing chicken meat

Instructions
 

  • Add the meat to a large stock pot, skin and all. Cover with water making sure all meat is submerged.
  • Bring to a boil then a simmer on low for 1½ hours. A hard boil can denature the gelatin so keep the simmer gentle.
  • Remove chicken from broth, let cool, and pull meat from bones.
  • Add bones back into broth, and fill large stock pot to the top with additional water.
  • Bring to boil and simmer very low with the lid slightly vented for anywhere from 1 to 6 hours. The longer you simmer the more nutrients will be extracted in to your broth.
  • Add veggies, salt, and vinegar.
  • Run your freshly cooked chicken bone broth through a fine mesh sieve.
  • Store in refrigerator for 2 weeks, freezer for 6 months, or pressure can for longer storage.
  • Makes 5-6 quarts of bone broth.