Bone broth has long been prized for its nutritional value and healing properties. The long cooking time helps to break down animal bones and connective tissue, resulting in a collagen- and mineral-rich broth
3 lbs chicken bones (including feet if available)
4 litres filtered water
2 tbsp apple cider vinegar
2 stalks celery
1 bunch parsley (optional)
1 tbsp sea salt (optional)
1 tsp peppercorns (optional)
Herbs and spices to taste (optional)
2 cloves garlic (optional)
For deeper flavour, first roast the bones for 30 minutes in an oven set to 375. Put the roasted bones in a large stock pot and cover with water and apple cider vinegar. Roughly chop the vegetables and add to the pot along with herbs, salt, spice, and pepper (if using).
Bring the pot to an active boil, then reduce to a bare simmer and cover. Every 20-30 minutes, skim the foam off the top and discard. After 2 hours, the foam will appear less frequently. Continue to simmer for 3 additional hours (5 hours total).
Add garlic and parsley, if using, and simmer for 30 more minutes. Strain the broth through a fine mesh strainer into a heatproof container. Discard the bones and vegetable matter. When the broth has cooled, store in mason jars for up to a week, or freeze for later use. (Do not freeze in glass containers).