Chicken Bone Broth
stalk of celery
of black peppercorns
of sea salt
apple cider vinegar
Put chicken bones and apple cider vinegar into
Cover with filtered water until there is one inch less from the top.
Put on low and simmer for 20-22 hours.
Mixture should be reduced a bit. Add in remaining ingredients and continue to cook for another 2-4 hours.
After the time is up, filter mixture through mesh strainer or cheese cloth, into a heatsafe bowl.
Cover with plastic wrap and chill immediately.
After mixture is completely cool, you'll notice it solidifying on the top. Remove the fatty layer that settles on top with a spoon and continue to cool.
Store in the refrigerator for up to 3 days or freeze immediately for up to 6 months.