Ingredients

• 3 pound chicken bones
• 2 onion, quartered
• 3 carrot, cut into 2-inch pieces
• 4 stalk celery, cut into 2-inch pieces
• 4 clove garlic, smashed
• 2 tablespoon apple cider vinegar
• 4 bay leaf
• 1 tablespoon black peppercorn
• 3 sprig fresh thyme
• 2 sprig fresh parsley
• 12 cup filtered water
• 1 teaspoon sea salt

Steps

1. Rinse the chicken bones thoroughly under cold running water to remove any debris and impurities.
2. Quarter the onions and cut the carrots and celery into 2-inch pieces, leaving skins on the onions and carrots for added nutrients and color.
3. Smash the garlic cloves lightly with the side of a knife to release their aromatics.
4. Place the cleaned chicken bones in a large stockpot and cover with 12 cups of filtered water.
5. Bring the water to a boil over high heat, then immediately reduce heat to low.
6. Skim off any foam or impurities that rise to the surface during the first 5-10 minutes of simmering.
7. Add the quartered onions, carrot pieces, celery pieces, and smashed garlic to the pot.
8. Add the apple cider vinegar, bay leaves, black peppercorns, fresh thyme, and fresh parsley to the broth.
9. Reduce heat to the lowest setting and simmer gently for 12 hours, partially covered with the lid slightly ajar.
10. After 12 hours, remove the pot from heat and let cool for 10 minutes until it's safe to handle.
11. Strain the broth through a fine mesh sieve into a large bowl, pressing gently on the solids to extract as much liquid as possible.
12. Discard the bones and vegetable solids, or reserve bones for a second broth if desired.
13. Season the finished broth with sea salt to taste.
14. Allow the broth to cool completely, then refrigerate for 4-8 hours until fat solidifies on top.
15. Skim off and discard the solidified fat layer if desired, or leave it for added nutrition and flavor.
16. Store in airtight containers in the refrigerator for up to 5 days, or freeze in ice cube trays or freezer bags for up to 3 months.

Nutrition