It’s actually pretty simple to make your own bone broth.
- Simply save the bones from the roasted chicken and add them to a large saucepan or Dutch oven. This includes any legs or wings that might have been on the serving dish. The lemon slices and herbs that were prepared together with our whole roasted chicken are also included, but including them is completely optional.
- After that, just fill it up with purified water until it is completely submerged (about 12 cups or 2880 ml).
- Next, sprinkle some salt over the soup in order to season it (you can add extra later).
- Then, stir in 15 to 30 milliliters (1-2 tablespoons) of apple cider vinegar. This step is done mostly because the acidity of the vinegar breaks down the collagen, which in turn makes the collagen more abundant in the broth. You may also use lemon juice in its place, but we recommend using apple cider vinegar instead.
- Bring it to a boil, then lower the heat so that it is just barely simmering and cover. Cook for at least ten to twelve hours, or until reduced by a third or a half, giving you 6 to 8 cups of bone broth at the end of the cooking process. When it is reduced further, the flavor becomes more concentrated, and a greater quantity of collagen can be removed. We think that twelve hours is the ideal amount of time to prepare something.
- After straining the liquid, either utilize it or put it away.
*You also have the option of going to a local butcher and purchasing bones specifically for the purpose of preparing the broth. However, we have found that purchasing a full chicken, roasting it, and then making broth out of the bones that are left over is a much more efficient method.