Chicken Bone Broth

Ingredients

• ●1 whole chicken carcass (from a roasted chicken — save the bones!) OR 3 lbs chicken backs, necks, and/or wings
• ●2-4 chicken feet (optional but highly recommended — they're the secret to gel-solid broth)
• ●2 tablespoons apple cider vinegar
• ●2 carrots, roughly chopped
• ●2 celery stalks, roughly chopped
• ●1 onion, quartered
• ●4 cloves garlic, smashed
• ●1 tablespoon whole peppercorns
• ●2 bay leaves
• ●Small bunch of fresh parsley (added in the last hour)
• ●10-12 cups filtered water
• ●Sea salt to taste

Method

1. Place the chicken bones and feet (if using) in a large stockpot or slow cooker. Add vinegar and water. Let sit 30 minutes.
2. Bring slowly to a gentle simmer. Skim any foam that rises in the first 30-60 minutes.
3. Add carrots, celery, onion, garlic, peppercorns, and bay leaves.
4. Simmer gently for 12-18 hours (stovetop), 18-24 hours (slow cooker), or 1.5-2 hours (pressure cooker).
5. Add the parsley in the last hour of cooking.
6. Strain through a fine-mesh strainer. Season with salt.
7. Cool and refrigerate. Fat will solidify on top — leave it as a seal or remove before using.