waterfiltered (enough to fill your pot and cover all ingredients)
1-2bay leaves(add in any extra herbs or spices to your taste)
Instructions
Rinse veggies, roughly chop them, and mince garlic
In a large pot or slow cooker, combine all ingredients. Use enough water to cover ingredients. If using the stovetop, bring to a boil, then reduce heat to low, cover, and allow to simmer for at least 12 hours. Do the same in a slow cooker, cooking on low heat setting for 12 hours.
After the 12 hour simmering period, filter out the bones and vegetables either with a colander or a cheese cloth if you have one on top of a container of choice, and cool. Strain a few times until everything is removed, squeezing the ingredients by hand to extract all of the liquid.
Reheat on the stovetop until warm or use in a recipe that calls for chicken stock. Enjoy!
Notes
Cooking time can be anywhere from 12-72 hours. The longer cooking time and the addition of apple cider vinegar produces more of a gelatinized, collagen dense bone broth.Store in a sealed container of choice in the fridge for up to 5 days.Freeze in ice cube trays or freezer bags for up to 6 months.1 Cup of broth = Approximately 1 Net CarbBe sure to rate this recipe if you've enjoyed it!