Homemade Bone Broth

My favorite bone broth is chicken. It's super easy and I can use the bones after I have roasted a chicken. Typically I will either roast 1-2 chickens, (Recipe for One Post Roasted Chicken, and Cast Iron Skillet Chicken) and save the bones from that. Once you have made your meal, you can save the bones to turn into an easy bone broth! Which can be used for adding to soups, stews, and replace water when making rice.

Ingredients:

• 1 whole free-range chicken or 2-3 pounds of bony chicken parts such as necks, breastbones, and wings

• 4 quarts cold filtered water (16 cups)

• 2 tbsp apple cider vinegar

• 1 large onion coarsely chopped

• 2 carrots peeled and coarsely chopped

• 3 celery stalks coarsely chopped

• 1 bunch parsley

• salt and peppercorns to add some flavor

Directions:

1. Place chicken bones, from leftover meal, in a large stainless steel pot with water and vinegar, and all vegetables except parsley. Bring everything to a boil and remove scum that rises to the top. Reduce heat, cover, and simmer for 6-24 hours (the longer it simmers the more minerals it will absorb). The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add the parsley. This will impart additional mineral ions into the broth.

2. Remove the whole chicken or pieces of bones with a slotted spoon. Strain the stock into containers of your liking and reserve in your refrigerator until the fat rises to the top and congels. Skim off the fat and reserve the stock in covered containers in your refrigerator or freezer.

*** Bone broth can be kept in the fridge up to 5 days after making. If you don't want to use it right way, let it cool on the counter and move to the freezer, date it, and pull out when you are ready another day.