2 large stockpots, 16qt or 20qt
hand held fine mesh skimmer
hand held fine mesh strainer
8 cup pyrex measuring cup
freezer safe containers. I use around 20, 3-cup glass mason jars.
Place all meat, bones and feet into stock pot. Add apple cider vinegar. Cover with water. Fill to the top, covering everything. Make sure to leave enough room for the vegetables
Bring to a boil, then turn heat down to medium low. You want a simmer, not a boil
Start removing the scum with your fine mesh skimmer. You'll need to do this off and on for 30-40 minutes or until the scum bubbles have stopped foaming to the top
Add carrots, celery, onions and peppercorns
After 1 hour, take out all legs, thighs, and/or whole bird. Let cool and remove the meat. Place all bones back into the stock pot. Season and freeze all meat for later use
Reduce the heat to low. You want a slow simmer. Leave uncovered and cook for 11 more hours
You may need to add in more water if the level drops below the bones. You want to see a reduction of the water level but adding too much water back into the pot will reduce the broth's ability to gel
When finished, strain the broth through a colander into a separate stock pot. Set aside and let cool. Once cool, put the lid on and refrigerate
Put all ingredients back into the original stock pot. Fill with water until ingredients are covered by 1". Add 2 cups of apple cider vinegar
Bring to a boil. Reduce to a slow simmer on low heat. Leave uncovered and cook for 12 hours. Again, you may need to add water making sure the ingredients stay covered
Remove and discard ingredients using tongs. Combine both batches. Use the 8 cup pyrex measuring cup to pour the broth through the hand held fine mesh strainer as it goes into the freezer safe containers
Start enjoying benefits of your delicious and affordable chicken bone broth.
*This recipe makes UNSALTED Bone Broth. You'll need to add 1/2 tsp of celtic sea salt for every 3 cups of broth to generate a tasty SALTED broth.