1 cooked chicken carcass (about 1.5 pounds of bones)
10 cups filtered water
1 TB. apple cider vinegar
1 large onion, quartered
10 cloves garlic, smashed
2 cups chopped organic vegetables (carrots, celery, mushrooms, parsnips, zucchini, leeks, etc.)
2 TB. fresh herbs, chopped (rosemary, sage, thyme, oregano, etc.)
1/2 tsp. freshly ground black pepper
1/2 tsp. sea salt, or to taste
1/8 tsp. cayenne pepper (optional)
1-inch chunk fresh ginger, sliced (optional)
Juice of half a lemon
Large handful fresh parsley, chopped
After removing all edible meat from the chicken put bones, skin, and connective tissues in a large crock pot. Add 10 cups of filtered water (and a bit more, if needed to cover the bones). Add the apple cider vinegar, cover, and let soak for at least 1 hour.
Add the onion, garlic, vegetables, herbs, seasonings, and fresh ginger (if using) to the bones and water. Turn the crock pot on low, cover, and cook for 24 hours or at least overnight. As the broth cooks, skim off any foam that forms on the surface. The liquid will cook down some but you may add more water if the level drops a lot.
A half hour before the broth is done, add the lemon juice and fresh parsley. Take a sip and adjust seasonings, if needed. When the broth is done, remove the lid and allow the broth to cool. Following food safety precautions, make sure the broth has cooled to 70 degrees Fahrenheit within 2 hours.
Once the crock pot is cool to the touch, pour broth through a fine sieve and/or cheesecloth to strain out all bits of bone, vegetables, and herbs. Refrigerate. Once chilled, a layer of fat may form at the surface. This fat helps the broth stay fresh longer and can be scraped off or added to cooking. If there’s enough gelatin in the broth, it may turn into a jelly which is great! To reconstitute, simply heat the jelly in sauté pan, adding a bit of water, if desired, to thin.
Broth will keep in the refrigerator for 5-6 days and it can be frozen up to 4 months.
Variation: Broth can also be made on the stovetop. Follow the same steps as above for soaking the bones. When it comes to turning on the heat, bring the broth to a boil first before turning it down to simmer at very low temperature for at least 8 hours. Exercise caution if simmering overnight!