Bone Broth

 save bones from your roasted chicken

 include lemon wedges and rosemary that were cooked with the whole roasted chicken (but optional)

salt

water

 

 

Add to a large pot or Dutch oven.  Top with filtered water until generously covered (about 12 cups).  Add a bit of salt to season the broth.  Then add 1-2 Tbsp apple cider vinegar, which is added as the acidity that breaks down the collagen and makes it more abundant in the broth.  You can also sub lemon juice, but we prefer apple cider vinegar.  Bring to a boil, then reduce to a simmer and cover.  Cook for at least 10-12 hours or until reduced by 1/2 or 1/3, leaving you with 6-8 cups of bone broth.  The more it reduces, the more intense the flavor becomes and the more collagen is extracted.  Strain and use or store.