This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
- aluminum foil
- 1 leftover chicken carcass, broken into pieces
- 1 onion, roughly chopped
- 6 cups water, or as needed to cover
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place chicken bones onto the prepared baking sheet.
- Place baking sheet in the preheated oven and roast bones for 30 minutes.
- Gently transfer bones from the baking sheet into a large and heavy stockpot. Add onion and enough water to cover the bones by 2 inches. Add vinegar, salt, and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally for froth or foam that develops on top of the water, removing it with a large spoon.
- Remove from the heat and let cool. Strain broth through a fine mesh strainer into a clean pot. Let cool completely. Store in the refrigerator and use within 5 days or freeze until ready to use.