A rich and nourishing chicken bone broth made with roasted bones, vegetables, and cider vinegar. Perfect for sipping or as a soup base.

2 1/2 lbs chicken bones (from 2 roasted chickens)

1 Tbsp apple cider vinegar

1 tsp salt

1 medium onion, halved

2 celery ribs with leaves, cut into thirds

2 carrots, peeled and halved

2 smashed garlic cloves

1 bay leaf (optional)

Filtered water (16 cups for stovetop, 12 cups for slow cooker, 10-11 cups for Instant Pot)

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1. If bones are uncooked, roast them at 400°F for 20 minutes.

2. Place bones and juices into pot or cooker.

3. Add water, cider vinegar, and salt.

4. Bring to a simmer (or set cooker), and skim impurities.

5. After 6 hours (or immediately for Instant Pot), add onion, celery, carrots, garlic, and bay leaf.

6. Continue cooking: 9 more hours stovetop/slow cooker, or 2 hours pressure cook.

7. Let cool slightly, then strain through fine mesh sieve.

8. Cool to room temp, refrigerate, and remove fat layer.

9. Store up to 5 days in fridge or 3 months in freezer.

Do not let the broth reach a rolling boil to maintain clarity.

Use filtered water for best flavor.

Freeze in silicone trays or jars, leaving space for expansion.