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 on our grill and save the bones from that. But since it is winter, I have been making my one-pot roasted chicken dinner and using the bones.
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
If using a whole chicken, cut into parts. Place chicken pieces or just bone (if just using bones from leftover meal) in a large stainless steel pot with water and vinegar and all vegetables except parsley. Let stand 30-60 minutes. Then bring 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.
Remove the whole chicken or pieces of bones with a slotted spoon. Strain the stock into a large bowl 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.