Bone Broth

Bone Broth 

1 chicken or turkey carcass, cleaned pretty well of meat

a couple celery stalks, cut into large pieces (keep the leaves on, too)

1 onion, quartered (keep the skin on, too)

4-5 whole peppercorns

2 bay leaves

1/4 c. apple cider vinegar

Put the carcass and veggies in your biggest crockpot and pour the vinegar over the bones. Let it sit for 15 minutes (this helps to start drawing the minerals, etc. out of the bones). Add water to fill it to the top. Cook on low for 24 hours. Alternately, you can simmer it in a stockpot on the stove for 24 hours, too.

Pour the broth through a strainer lined with a double layer of cheesecloth. Add salt as needed. The broth can be pressure canned, frozen, or kept in the fridge to use sooner.

You can repeat the process with the carcass again if you want to get more broth out of it.

You can also add other veggies, like carrots, but I like to save as much room as possible for the water.

*When I did our turkey carcass it was too big for the crockpot, so I started it in a stockpot on the stove so I could see how much water to add, then I transferred it all to my roaster oven to simmer for the 24 hours.