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Easy Chicken Bone Broth

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Ingredients Method

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

Method
 

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