Bone broth

  • Chicken carcass (or any mixture of bones from healthy animals)
  • Water
  • 1 tablespoon vinegar (apple cider or white)

How to:

  1. Pop the bones into a large pot. You only need a few bones to make broth, but the more you can fit in the better.
  2. Cover all the bones completely with water
  3. Add a splash of vinegar.
  4. Cover your pan and put on low heat. Cook for at least 6 hours. Poultry bones can go as long as 24 hours.
  5. Pour the broth through a sieve into a storage container or use tongs to pick the bones out.
  6. Season with salt and pepper to taste.
  7. Use within 5 – 7 days or freeze for later.