Chicken Bone Broth

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 45 minutes

Ingredients

aluminum foil

1 leftover chicken carcass, broken into pieces

1 onion, roughly chopped

6 cups water, or as needed to cover

2 tablespoons apple cider vinegar

1 tablespoon salt

½ tablespoon ground black pepper

Directions

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Place chicken bones onto the prepared baking sheet.

Roast bones in the preheated oven for 30 minutes.

Gently transfer bones from the baking sheet into a large, heavy stockpot. Add onion and enough water to cover bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, 4 to 5 hours. Check occasionally for froth or foam that develops on top of water, removing it with a large spoon.

Remove from the heat and let cool slightly. Strain broth through a fine mesh strainer into a clean pot. Allow to cool completely at room temperature. Store in the refrigerator and use within 5 days or freeze until ready to use.

Nutrition

• Calories: 129 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 48 mg
• Sodium: 1214 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 10 g