- leftover bones and carcass of 1 whole roasted chicken
- 1 tablespoon whole black peppercorns
- 1 yellow onion, cut into large chunks
- 2 large stalks of celery and their leaves, cut into large chunks
- 2 large carrots, cut into large chunks
- 1 head of garlic, sliced in half
- 2 large dried bay leaves
- 12 cups filtered water
- 1 1/2 tablespoons apple cider vinegar
- Add the chicken bones and carcass, whole peppercorns, onion, celery, carrots, and garlic to a large dutch oven or heavy-bottomed pot.
- Top the chicken bones and veggies with filtered water until everything is covered, around 12 cups filtered water depending on the size of the chicken carcass.
- Next add the apple cider vinegar.
- Bring the water to a boil and then reduce the heat to low and then cover. Allow the broth to simmer and cook for 12 hours. Check the broth occasionally and skim any foam off the top of the broth as it appears.
- Once the broth has finished simmering, remove it from the heat, uncover, and allow it cool before preparing to strain and store.
- After the broth has cooled a bit, pour it through a fine mesh strainer and discard the bones, veggies, and aromatics. I like to pour my broth through the strainer two or three times to ensure that I have removed any small bits and that I have a clear broth.
- Once the broth has cooled and been strained, pour it into large mason jars for storing. If you plan to freeze the broth I recommend storing it in large plastic deli containers.
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