Long Simmered Chicken Bone Broth

1. Place chicken giblets and carcasses into a big stock pot. Add enough water to cover the bones and the apple cider vinegar.

2. Cover and bring to a boil on top of the stove, then turn down the heat to keep a low simmer for 24-48 hours.

3. Stir once or twice in the first few hours, and then stir at least a couple of times over the next couple of days.

4. Peel and quarter onions (from root to stem). Wash and halve carrots. Wash and cut celery into thirds. Peel garlic.

5. Add the vegetables, garlic, salt, and bay leaves to the pot. Increase heat to bring back up to a boil, then cover and reduce heat to maintain a simmer.

6. Cook for 4-8 hours more, stirring every hour or so. Let simmer with lid off for the last 2-3 hours.

7. Strain all the ingredients by pouring bone broth from one pot to another through a colander or strainer.

8. Place the pot containing the strained broth in a sink with water and ice to bring the temperature down quicker.

9. Pour the cooled broth into storage containers. Once cooled overnight, remove and throw away fat cap.