| 8 | 740 | 7 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 12 h | 30 |
| 1 3/4 kg | Chicken bones |
| 1 medium | Red onion |
| 2 medium | Carrots |
| 2 medium stalk(s) | Celery |
| 6 tbsp | Apple cider vinegar |
| 6 peppercorn | Peppercorn |
| 12 sprig | Parsley, fresh |
| 2 leaf | Bay leaf |
Place all the ingredients in a 16 or 20-quart pot. Fill the pot with water. Bring to a boil and lower to a simmer.
Cover, but leave it slightly ajar to let out the steam or it will take much longer. Let it simmer until the water level is reduced by half.
As it simmers, use a sieve to remove any froth that surfaces. This will generally form in the first 2 hours.
It can take 10-14 hours to do this depending on the temperature and how much the lid is left open, exposing the broth to air and increased evaporation.
Strain out the broth using a large sieve or a metal colander.
Store in the freezer in ice cubes (I like to use 1 oz ones) or put in the refrigerator if using immediately.
It will keep in the refrigerator for 5 days.
1 serving is 1 cup, so this can make up to 30 cups.
Fill the biggest pot you have with water and place the ingredients in it.
You'll know it's done when about 1/2 of the water has evaporated.
Tips:
Leftover cooked bones are fine to use. For example, if you roast a chicken, remove the meat and save the remainder. Freeze the bones to use when you are ready to make a big batch.
If using chicken bones, chicken feet are great for extra gelatin.
If using raw beef bones, roast them in the oven at 350°F for 30 minutes to brown the bones and give the broth more flavour.
| Vegetables | 0.3 |
