Chicken Bone Broth
Here is a basic recipe for making chicken bone broth:
2-3 pounds of chicken bones (such as backs, necks, and feet)
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cloves of garlic, roughly chopped
2 tablespoons of apple cider vinegar
2 teaspoons of salt
1 teaspoon of black pepper
2 bay leaves
4-5 sprigs of fresh thyme
1 bunch of parsley
Preheat oven to 425F. Place chicken bones in a roasting pan and roast in the oven for 30-40 minutes, or until browned.
While the bones are roasting, prepare the vegetables and herbs.
Once the bones are done roasting, transfer them to a large pot.
Add the onion, carrots, celery, garlic, apple cider vinegar, salt, pepper, bay leaves, thyme, and parsley to the pot.
Add enough water to the pot to cover the bones and vegetables by about 2 inches.
Bring the broth to a simmer over medium-high heat, then reduce the heat to low and let it simmer for 6-8 hours.
Use a ladle or tongs to remove any large pieces of bone or vegetable that rise to the surface.
Once the broth has finished simmering, strain it through a fine-mesh strainer or cheesecloth to remove the solids.
Allow the broth to cool before storing it in an airtight container in the refrigerator or freezer.
Note: You can use any type of bones like beef, pork, fish, etc, and adjust the cooking time accordingly. Also, you can adjust the amount of vegetables, herbs, and spices to your preference.