Recipe Index

Ingredients

• 1-2 whole chicken carcasses, (or 2 pounds beef or pork marrow bones)
• 2 tablespoons apple cider vinegar
• 1 large onion, (quartered)
• 2 stalks celery, (roughly chopped, about 1 cup)
• 1 medium carrot, (roughly chopped, about ½ cup)
• 3 cloves garlic, (smashed)
• 5 sprigs fresh parsley
• 1 bay leaf
• ½ teaspoon whole peppercorns
• kosher salt, (to taste)
• 4 quarts water

Method

1. Spread the chicken carcasses out on a parchment-lined baking sheet, breaking them apart so they lie flat, and roast them at 425F for about 30 minutes until well browned.
2. Move the roasted bones to a large stockpot, cover them with the 4 quarts of water by about an inch, and stir in the apple cider vinegar.
3. Simmer the bones over low heat for 4 to 6 hours, topping up the water as needed so they stay just barely covered.
4. Add the quartered onion, chopped celery, chopped carrot, smashed garlic, parsley sprigs, bay leaf, whole peppercorns and kosher salt, and simmer for another 4 to 6 hours.
5. Strain the bone broth through a fine mesh sieve into a large airtight container, discarding the spent bones and vegetables, and refrigerate it overnight.
6. Lift the solidified fat off the chilled broth in the morning, keeping it for cooking or discarding it, and the broth is ready to use or freeze.

Prep: 25 min · Cook: 720 min · Total: 745 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data