Chicken Bone Broth

This recipe from Run Fast, Eat Slow is one that will become my standard, I think, instead of tossing whatever is on hand to make chicken stock. This recipe calls for a long, slow cook to draw out more of the nutrients, and this was so much richer in color than any other stock I've made.

Chicken Bone Broth
Chicken bones from roasted chicken
6-8 quarts cold, unfiltered water
2 Tbsp. apple cider vinegar
2 yellow onions, unpeeled and quartered
3 carrots, unpeeled and cut into thirds
1 bunch celery, including the heart and leaves, cut into thirds
6 black peppercorns
1 bay leaf
1 tsp. salt
1 bunch fresh parsley

Place bones in large stock pot. Add water and vinegar, and let stand 30 minutes.

Add remaining ingredients except parsley, making sure the bones are completely covered with water. Simmer for 8 to 24 hours on low, adding more water if needed to ensure the bones stay covered. Add parsley for the last 10 minutes of simmering.

Strain the broth through a large sieve. Discard the vegetables and bones. Transfer the broth to the refrigerator to cool. Skim off any fat that rises to the top. Use within 5 days or freeze for up to 3 months.

Note: This can be made in a slow cooker on low for 24 hours.