Chicken Bone Broth

🛒 Ingredients

• Chicken bones (carcasses, backs, necks, feet) 1500 g · 3000 kcal
• Carrots 120 g · 49 kcal
• Celery stalks 80 g · 11 kcal
• Onion 150 g · 60 kcal
• Apple cider vinegar 30 g · 6 kcal
• Black peppercorns 5 g · 13 kcal
• Bay leaves 1 g · 3 kcal
• Fresh parsley (small bunch) 10 g · 4 kcal
• Water 4000 g · 0 kcal

👨‍🍳 Instructions

1. Place chicken bones on a baking sheet and roast in a preheated oven at 200°C (400°F) for 20-30 minutes until golden brown; this step is optional but recommended for deeper flavor.
2. Transfer the roasted bones to a large stock pot, then add carrots, celery, onion, bay leaves, peppercorns, parsley, and apple cider vinegar to the pot.
3. Pour enough cold water to fully cover all ingredients by several inches, ensuring no bones are exposed to the air.
4. Bring the pot to a rolling boil over high heat, then immediately reduce heat to the lowest setting to maintain a gentle simmer.
5. Skim off any foam or scum that rises to the surface during the first hour of simmering to ensure a clear broth.
6. Cover the pot partially and simmer for at least 12-24 hours; the longer the simmer, the more nutrients and flavor will be extracted.
7. Remove from heat and carefully strain the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding all solids.
8. Allow the broth to cool completely before transferring it to airtight containers and refrigerating for up to 5 days, or freezing for several months.