Ingredients
Scale
- 1–2 whole chickens, cooked (preferably pasture raised)
- 1 tbsp apple cider vinegar
- 1 tsp + salt/pepper
Instructions
- Remove all the meat from the chicken, save for another meal or to make chicken soup from this broth
- Preheat oven to broil
- Spread bones on sheet
- Broil in oven for 10 minutes
- Carefully add bones to a large cook pot
- Cover bones with filtered water about 1 inch above
- Alternatively, you can add your broiled bones and water to a crockpot and cook on low for 16-24 hours!
- Add salt/pepper and vinegar
- Simmer for 24 hours
- Check after 1 hour for any foamy clumps floating and remove with spatula (these are impurities, more present in non-pastured chicken)
- After 24 hours, drain bones from broth
- Store in fridge for 1 week or freezer for a few months for next few meals
- Once cooked, and bones drained out, I love to freeze my broth in muffin tins. I then add to a large ziploc bag for easy and nourishing soup add ins.
- Prep Time: 10 mins
- Cook Time: 24 hours