Chicken Bone Broth
35 minutes
4 serves
- 3 pounds chicken bones and pieces, sunch as roast chicken bones, and chicken wings, rinsed and patted dry.
- 2 tablespoons with vinegar
- 1 large onion, peeled and halved
- 1 large carrot, peeled and chopped
- 3 quarts filtered water.
- Preheat the oven to 400F, arrange bones in a single layer on a baking sheet and roast for 30 minutes.
- Add the bones to a Granite Ware stock pot, cover with water and the vinegar and rest for 30 minutes.
- Bring the pot to a rapid simmer over high heat.
- Turn the heat down to the lowest setting possible. check the pot occasionally, skimming off any foam that collects on the surface and adding additional water as needed to keep the ingredients covered. Cover and keep the broth at a low simmer for 24 hours.
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