Begin by cutting up an onion and some carrots.

In a large pot, add the leftover chicken bones, skins, and meat.

Pour in 8 cups of water and add a pinch of salt and 1 teaspoon of apple cider vinegar. This helps extract collagen from the bones.

Simmer the broth for about 6 to 8 hours, ensuring it doesn’t run too low on water.

After 6 hours, add the chopped onions and carrots to the pot.

Continue to simmer for another 10 hours, for a total of 16 hours of simmering.

Strain the bone broth to remove any solids, and store it in mason jars or freezer-safe bags.

For canning, leave an inch of headspace in the jars and date them. Use within 7 days or freeze for longer storage.