Long Simmered Chicken Bone Broth

Edit

Servings: 12 Prep: 30 min Cook: 1409 min AIP Dairy Free GAPS Gluten Free Keto Low Carb Mediterranean Paleo Stock/Broth Stovetop Added 30 days ago Updated 29 days ago

Ingredients

3 bones skin and giblets from 1 roast chicken 1 gallon water, or enough to cover all the ingredients 1 tablespoon apple cider vinegar 2 onions 4 carrots 7 stalks celery 7 cloves garlic 3 bay leaves 1 teaspoon sea salt

Instructions

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.