Bone Broth

Ingredients

• 1 cleaned chicken carcass, from baked chicken or rotisserie
• Reserve any vegetable scraps from cutting and use those - or -
• 1/2 onion (no need to peel it, just lop it in half or quarters and toss it in the pot
• 1 small carrot, washed
• 1 rib of celery, washed with the bottom trimmed (to avoid dirt) leaves are fine
• Two bay leaves

Instructions

1. Place chicken bones or carcass into a large stock pot and cover it with water, nearly to the top of the pot (leave about 2" headspace)

2. Bring to a boil

3. Reduce to low but keeping a steamy simmer

4. Cook overnight

5. In the morning remove the chicken bones using a slotted spoon (or strain over another pot with a colander)

6. Do not throw out the bones

7. Add the vegetables and bay leaves and return to a boil

8. Take the larger bones and split them to reveal the bone marrow

9. Discard any small or delicate bones

10. Return the split bones to the put and boil on high for at least an hour (2+ is better)

11. After all the marrow has been boiled out of the bones, remove the large pieces with a slotted spoon

12. Line a colander with cheese cloth and place over a very large bowl or another pot (the one you used earlier)

13. Slowly pour the broth through the strainer making sure to catch all the small bone fragments

14. Discard all but the strained broth

15. Allow to cool and refrigerate or pressure can using official hot-pack guidelines (not included here)