Homemade Chicken Bone Broth

Add the chicken carcass and all the bones you have saved to a large stockpot. Add in the apple cider vinegar, chopped vegetables, bay leaves, salt, peppercorns, and onion and garlic skins.
Add the filtered water and let everything sit for about 30 minutes.
Place a lid on the pot and turn the heat to high. Once it’s boiling, turn the heat to low, just to maintain a simmer.
Simmer on the stovetop for 24 hours.
After 24 hours, you’ll want to use a fine mesh strainer to separate the liquid, now bone broth, from the ingredients. I usually place the strainer over a large bowl and ladle everything onto it.
Once you have your strained bone broth, you’ll want to transfer it to mason jars.
Refrigerate or freeze until ready to use.

You can use the vegetable amounts listed in the recipe, or you can use about 4 cups of vegetable scraps that you have saved, such as ends and peelings.
Whether or not you let the ingredients sit for 30 minutes prior to turning the stove on will not impact the flavor or consistency.
Alternatively to cooking on the stovetop, you can use a Crock-Pot or Instant Pot. You may have to adjust the water amount if using a Crock-Pot, depending on the size of your Crock-Pot. I have never used an Instant Pot, so I can’t give any advice for making bone broth in one.
Please see Farmhouse on Boone for an Instant Pot Bone Broth Recipe.
For freezing the bone broth in mason jars, please be sure to keep the liquid level a few inches below the top of the jars. If the jars are filled too high, the liquid will expand and cause the jars to crack in the freezer.
This recipe yields approximately 10 cups. This amount will vary per batch depending on the ratio of bones and vegetables to water. It will also vary depending on how much steam escapes from the stockpot. I have found more steam escapes from a Crock-Pot, resulting in a reduced yield.