Don’t throw away the bones from your roasted chicken. Make a bone broth. Very simple and nutritious. I typically let me broths simmer for 6 to 8 hours, you can leave them simmer for as long as you desire.
- Chicken Bones
- Apple Cider Vinegar
- Salt & Pepper
Take bones and place them in a large stock pot and cover them with cold water and add 1 tsp of apple cider vinegar for every cup of water. Let sit for 1 or 2 hours. Roughly chop up carrots, celery, onion and any other vegetables you have on hand that you would like to add. Bring the broth to a boil. Once a rumbling boil has been reached, reduce to just a simmer and simmer until done. During the first few hours you will need to remove any foam (impurities) that float to the top and discard. In the last hour of simmer added some spices like parsley, pepper, garlic, salt, rosemary. Remove from heat, let cool and use a metal strainer to remove all the bones and vegetables. When cool enough store in mason jars in the fridge or freeze quality bags in the freezer.