DIY Chicken Bone Broth

Don't toss out that whole chicken carcass and don't be afraid of chicken feet, necks or meaty backs!  Make your family this nourishing super broth.  Set the bones and/or feet into a stockpot with veggies and water, simmer for a  day, and voila! Jar up the broth for use later in the week or freeze it for a mid-winter treat.

Ingredients

• Carcass from 3 whole chickens or 7-8lb of neck, feet, meaty backs.
• (1-2 Large, chunked) Onion
• (2 Large, chunked) Carrots
• (2-3 stalks, chunked) Celery
• (1 bunch, fresh) Parsley
• (3 large cloves, smashed) Garlic
• (2) Bay Leaves
• (To taste) Pepper and Salt
• (2 Tbsp) Apple Cider Vinegar

Directions

1. Set carcasses/bones/feet in a large stockpot. I like to use a variety to capture a complexity of flavors.
2. Add in all ingredients - veggies and seasoning - then cover with about 7-10 quarts water and vinegar.
3. Bring to boil, then reduce to simmer for 8-12 hours. Skim away foam as needed from top.
4. When finished, pour through mesh strainer and keep broth. Pour in jars and enjoy!***Will keep in refrigerator for 3 days or can freeze for 2 months.***

You can replicate this process with beef bones, turkey carcass or necks, or pork neck bones, as well.

You can make this recipe in a slow cooker, as well, if you'd rather not have it on the stove top. Simmer on low for 14 hours.

*I keep back peelings or cut off ends from veggies in a bag in the freezer.  When the bag is full, I throw that in with the bones and additional veggies for broth making.  You can make this recipe your own with your choice of veggies or none at all.

*It's best to have the meat removed from the carcass before making broth. Meat can be frozen separately and enjoyed later. When you use you can skim the fat off the top if desired or warm the fat with the broth.