We make a whole chicken about once a week and save the carcass in a ziploc bag in the freezer. Once I have 2-3 carcass, I'm ready to make broth! This is SO easy to make, and please know you don't have to have exactly these ingredients at all (in fact, I usually don't!). I use whatever leftover vegetables I have on hand or frozen tips, ends, and stems I collect during the week and keep frozen in a ziploc.
This recipe is incredibly versatile. You can use beef bones, chicken bones, or even a combination, just go for it! Bone broth is SO good for you, your body will be thanking you!
You'll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
* Collect ends of onions, celery, carrots, leeks, even broccoli stems when cooking your other meals. Freeze these in a ziploc bag and keep adding these veggie spares. In a couple of weeks you may have enough vegetables for your next bone broth recipe!
** Also keep the carcass from a roasted chicken and freeze it in a large ziploc for when you are ready to make broth. I usually use about 2 pounds of bones per gallon of water I’m using to make broth. This usually works out to 2-3 full chicken carcasses.
*** You don't have to have exactly these ingredients or herbs. Get creative and add what you like in flavor. ANY spices or herbs are acceptable, as well as any vegetables.