Bone Broth

Directions

1. Prepare the chicken parts: Rinse the chicken necks, backs, and feet under cold water. Place them in a large stockpot or slow cooker.
2. Blanch the chicken parts (optional): To remove impurities and achieve a clearer broth, you can blanch the chicken parts before making the broth. Place the chicken pieces in a separate pot, cover with cold water, bring to a boil, and let it simmer for 5-10 minutes. Drain and rinse the chicken before proceeding.
3. Start the broth: Add the prepared chicken parts to the stockpot or slow cooker. Pour in the cold water until it covers the chicken completely.
4. Add vegetables and aromatics: Add the onions, carrots, celery, garlic, bay leaves, black peppercorns, apple cider vinegar, and parsley to the pot. If using ginger, add it as well.
5. Simmer the broth: Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface.
6. Slow cook (if using a slow cooker): If using a slow cooker, set it to low and let the broth cook for 8-12 hours. Alternatively, if using a stovetop, let it simmer for at least 6-8 hours, preferably longer for richer flavor and nutrient extraction.
7. Strain the broth: Once the broth has simmered sufficiently, remove the pot from the heat. Using a fine-mesh strainer or cheesecloth, strain the broth into a clean container, discarding the solids. Allow the broth to cool slightly.
8. Store or use the broth: Let the broth cool completely before storing it. You can refrigerate it for up to 5 days or freeze it in portions for later use.

Tips: For added flavor, you can roast the chicken parts in the oven before making the broth. If you prefer a more intense flavor, reduce the broth further after straining by simmering it over low heat until it reaches your desired concentration.