Chicken Bone Broth

Ingredients

• 6 pounds assorted chicken bones
• 4 clean, unpeeled carrots, cut into chunks
• 4 stalks celery with leaves, cleaned and cut into chunks
• 2 onion, cleaned, unpeeled, and quartered
• 12 cloves garlic, unpeeled
• 4 tablespoons olive oil
• 4 tablespoons apple cider vinegar
• 4 bay leaves
• 2 teaspoons sea salt
• 1 teaspoon black peppercorns
• 24 cups water, or as needed

The Build

1. Preheat the oven to 400 degrees F (200 degrees C).
   
2. Place chicken bones, carrots, celery, onion, and garlic cloves on a baking sheet; drizzle with olive oil. Toss to coat.
   
3. Roast in the preheated oven for 30 minutes, stirring halfway through.
   
4. Transfer roasted bones and vegetables to 2 stock pots or dutch ovens. Add vinegar, bay leaves, salt, and peppercorns; cover completely with water.
   
5. Cook on Low for 24 to 30 hours (but not any longer), adding more water during the cooking process as needed to keep bones submerged.
   
6. Strain broth using a fine-mesh strainer.
   
7. Strain again through cheese cloth.
   
8. Pour into jars and refrigerate until ready to use.