Ingredients
Equipment
Method
- Preheat oven to 400°F. Line two sheet pans with heavy-duty foil. Spread chicken, onions, garlic, and carrot across the pans. Rub everything with olive oil and tomato paste. Roast until brown and caramelized, 20 to 30 minutes.
- Using tongs, transfer all roasted chicken and vegetables to a large stockpot. Add bay leaves and mushrooms. DO NOT add salt yet - the broth will reduce significantly during cooking and salt added now will become too concentrated.
- Add apple cider vinegar and cover with cold water. Bring to a boil over medium-high heat, then immediately reduce to a very low simmer. Skim any foam or fat that rises to the surface. Do not let it boil hard or stir frequently - this causes cloudy broth.
- Simmer for 8 to 15 hours. The lowest setting with the pot partially covered works great overnight. The longer it cooks, the more collagen is released from the bones.
- If using dill, add in the last hour of cooking for a fresh flavor boost.
- Remove all bones and meat with tongs. Reserve the chicken meat for serving in the broth or using in other recipes. Strain broth through a fine-mesh strainer into a heatproof bowl or pot. Let cool, then refrigerate.
- Once chilled, the fat will solidify on top and can be easily removed. Portion into quart containers or mason jars and freeze what you won't use within a week.
Nutrition
Notes
Do not skip the apple cider vinegar - it helps leach vitamins and minerals from the bones and the broth will not taste vinegary. Nutritional values for bone broth are difficult to calculate precisely as solids are strained out; values shown are approximate per 1-cup serving. For a bone broth fast, sip broth all day with a bit of reserved chicken meat for substance.