Chicken Bone Broth

Instructions

Into your favorite stock pot, add the bones (4 lb), celery (2 sticks), onion (1 whole), carrots (3 whole), garlic (6–8 cloves), peppercorns (1 tsp), bay leaf (1–2 whole) (if using), and salt (1 tsp).
Fill with water until bones and veggies are fully covered by 3-4 inches. Add the apple cider videgar (2 Tbsp).
Slowly bring to a boil, then immediately reduce to a low simmer. Skim off any foam/scum that rises in the first 30 minutes.
Keep at a very gentle simmer for at least 8-12 hours.
The longer this simmers, the more collagen and minerals are extracted.
About 30 minutes before finishing, add parsley and adjust salt to taste.
Strain broth through a fine mesh sieve. Cool completely and refrigerate overnight. The fat will rise to the top and solidify into a solid chunk that you can either skim or keep.
Underneath the fat cap, the broth should “jiggle” like gelatin if the collagen level is high. That’s your sign of success!
Store broth in fridge (up to 5 days) or freezer (up to 6 months). Following a safe canning recipe, broth can also be pressure canned for longer shelf stable storage.