I had never considered, let alone made, a bone broth – but it came out delicious, is wildly nutritious, and also means you are really using the entire ______ (chicken, beef, lamb, fish, etc.) to the maximum degree.
1 Chicken carcass, free of most meat – I discarded a few of the oogier looking bones, but I don’t think that was entirely necessary
1 Carrot, roughly chopped
1/2 Onion, sliced
3 Cloves garlic, crushed
1 Small bunch parsley
3 Bay leaves
2 Tbsp. apple cider vinegar
Put all ingredients except garlic and parsley in a crock pot. Fill with water and set on low for 24 hours. Add garlic and parsley for the last half hour. Strain, or ladle out the broth, leaving behind the bones. You could immersion blend up the carrots and onions if you desired. I served the broth in a bowl with buckwheat udon noodles and cubed tofu. You can also drink it as a warm beverage in a mug. Lasts in the fridge for up to 5 days or can be frozen!