Amish women often call this liquid gold — the foundation for soups, stews, gravies, and rice, made from every bone and scrap so nothing goes to waste.
Ingredients
- Chicken bones and carcass
- Rough-chopped onion, celery, and carrot
- 1 tablespoon apple cider vinegar (to draw out minerals)
Method
- Simmer bones with vegetables and vinegar, low and slow, for 12 to 24 hours.
- Strain.
- Because broth is a low-acid food, it must be pressure canned: process quart jars at 10 pounds of pressure for 25 minutes, adjusting for altitude.
One chicken carcass produces three to four quarts of broth worth at least twelve to sixteen dollars at the store.
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