Bone Broth Plain & Simple
bones & skin
apple cider vinegar
Kosher salt & pepper
Take all meat off a rotisserie chicken. Save the meat and set aside.
Place the carcass & skin in large pan.
Cut up 2 organic carrots, add to the pan.
Cut up 2 organic celery stalks, add to the pan.
Cut an organic onion in half, add to the pan. If organic, can leave skin on.
Add water to the pan, until it comes a few inches above the chicken bones. I never measure the water. It all depends on the size of your pan and the amount of bones you have.
Add the vinegar & pepper.
Optional: Let all soak for 15-1 hour to bring even more gelatin out of the bones.
Bring to a simmer and remove any scum that rises to the top. Remove the scum, but keep the fat.
Reduce the heat to the lowest setting and let simmer for 12-24 hours.
Remove bones from the broth using a slotted spoon, & strain the rest using a mesh strainer until to remove any bone fragments.
Let broth cool, strain, add salt to taste, & store in mason jars. Freezes beautifully!
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