Chicken Bone Broth by Chef Rachael Afra

Chicken Bone Broth

Prep time: 10 minutes Cook time: 10-12 hours Total: 10 hours - 12 hours, 10 mins.

Yield: 4-6 servings

 Ingredients:

3-4 lbs. Chicken bones, no meat

2 Spanish onions

4 Celery stalks

2 Carrots

1 bunch Cilantro stems

4 Peppercorns

2 Bay leaves

10 cups cold water

Preparation:

1. Add everything in one large stock pot, preferably around 8-quart size, and reduce the heat to the lowest setting. 2. Keep the lid off for the temperature to maintain throughout the course since you do not want to boil it, just a slow roll. 3. Let it steep for 10-12 hours, strain, and divide into jars. 4. Store in the freezer, suitable for 3 months. If you choose to refrigerate, 4-5 days shelf life.