Chicken Bone Broth

Instructions

1. Roast the bones
   Preheat oven to 425°F (220°C). Spread chicken bones on a baking sheet and roast for 25-30 minutes until golden brown. This step deepens the flavor of your broth significantly.
2. Prepare the stockpot
   Transfer the roasted bones to a large stockpot. Add apple cider vinegar and enough cold water to cover the bones by 1-2 inches. Let sit for 20-30 minutes. The vinegar helps extract minerals from the bones.
3. Add vegetables and seasonings
   Add onion, carrots, celery, garlic, bay leaves, peppercorns, parsley stems, thyme, and salt to the pot. These aromatics will infuse the broth with flavor and additional nutrients.
4. Simmer slowly
   Bring to a gentle boil, then reduce heat to maintain a very low simmer. Cover partially and cook for 8-12 hours. The longer you simmer, the more nutrients and flavor will be extracted. Occasionally skim off any foam that rises to the surface.
5. Strain the broth
   Using a fine-mesh strainer lined with cheesecloth, strain the broth into a large container. Press gently on the solids to extract as much liquid as possible, then discard the solids.
6. Cool and store
   Let the broth cool to room temperature, then refrigerate overnight. The next day, skim off any solidified fat from the surface. Divide into containers and refrigerate (use within 5 days) or freeze (lasts up to 6 months).