Chicken bone broth

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    Active Time

  30 minutes.     

  
  

  
  

  
  

  
  

  
  

  
  

      

  
  

  
  

  
  

  
  

         Total Time 9 to 24 hours

4 pounds bones, preferably a mix of such as chicken carcasses and wings too 

2 medium unpeeled carrots, cut into 2-inch pieces

1 medium leek, end trimmed, cut into 2-inch pieces

1 garlic head, halved crosswise

2 celery stalks, cut into 2-inch pieces

2 bay leaves

1 tablespoon cider vinegar

Special equipment:

Slow cooker or heavy based pot with lid for oven 

Fill a large (at least 6 pint) stockpot with 12 cups of water. Add celery, bay leaves, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.

Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time. This is easier in a slow cooker because it can be left overnight and topped up if needed. 

Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth and then feed to your pets or yourself of needed. 

Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.