4-5 chicken carcasses you can buy raw carcasses from a butcher or save them from previous roasts (I usually collect a few carcasses, smash them and freeze until I make a pot of soup).
Bunch of veg for roasting : 2 x onions roughly cubed, 5 x cloves garlic, peeled and couple of sprigs of rosemary
Other veg : I turnip, 2 x parsnip, 2 whole carrots, 3 large celery stalks with leaves
- 2 tablespoon Apple cider vinegar
- Salt & pepper to taste
- Dried herbs- 2 x bay leaves, ½ tablespoon sage, ½ tablespoon oregano
- Fresh herbs ¼ cup chopped parsley, couple of sprigs lemon thyme
You will need large stainless steel pot or crock pot. If you don’t have one the investment is worth it- a good quality bone broth stock is very expensive to buy!
Roast onions, garlic and rosemary in oven until golden. You can skip this part and place all the vegetables in a pot. However I love roasting because the aroma is divine and roasting gives the broth a more caramelized flavour.
Place 4-5 carcasses of chicken in pot, add vinegar and then water. Add roasted vegetables and other veg and dried herbs. Simmer for 8-10 hours, add fresh herbs and simmer for another 30 min.
If you find the stock needs a boost add some miso paste (add 1-2 tablespoon of white miso to 1 cup of the broth then pour into main batch.
Store in glass containers and freeze excess.