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Take all meat off a rotisserie chicken. Save the meat and set aside.
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Place the carcass & skin in large pan.
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Cut up 2 organic carrots, add to the pan.
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Cut up 2 organic celery stalks, add to the pan.
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Cut an organic onion in half, add to the pan. If organic, can leave skin on.
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Add water to the pan, until it comes a few inches above the chicken bones. I never measure the water. It all depends on the size of your pan and the amount of bones you have.
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Add the vinegar & pepper.
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Optional: Let all soak for 15-1 hour to bring even more gelatin out of the bones.
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Bring to a simmer and remove any scum that rises to the top. Remove the scum, but keep the fat.
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Reduce the heat to the lowest setting and let simmer for 12-24 hours.
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Remove bones from the broth using a slotted spoon, & strain the rest using a mesh strainer until to remove any bone fragments.
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Let broth cool, strain, add salt to taste, & store in mason jars. Freezes beautifully!