![]() Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. Bring to a boil, then reduce to a simmer and cover.You can also sub lemon juice, but we prefer apple cider vinegar. ![]() Then add 1-2 Tbsp (15-30ml) apple cider vinegar, which is added primarily as the acidity breaks down the collagen and makes it more abundant in the broth.Next, add in a bit of salt to season the broth (you can add more later).Then simply top with filtered water until generously covered (about 12 cups / 2880 ml).We also included the lemon wedges and rosemary that were cooked with our whole roasted chicken*, but this is optional. Simply save the bones from your roasted chicken (including legs and wings that may have been on the serving platter), and add to a large pot or Dutch oven.Making bone broth is actually quite easy. Learn more about its use in various cultures here. Since then, bone broth has been used for both culinary and medicinal purposes around the world. It may be all the rage these days, but bone broth isn’t a new concept! Instead, its origins trace as far back as 2,500 years ago where it was used in Chinese medicine for supporting kidney and digestive health. You can also opt to make bone broth out of beef or pork bones, but this recipe demonstrates using the bones from a whole roasted chicken. What is Bone Brothīone broth is quite simply broth made from animal bones - in this instance, from a whole roasted chicken. But first, let’s talk about what bone broth is and how to make it. This 3-ingredient, 1-pot recipe yields flavorful bone broth perfect for soups, sauces, and more.
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