Step 1

Place the bones, onion, and celery pieces into a large soup pot or Dutch oven.

Step 2

Add the herbs, salt and pepper, apple cider vinegar, and filtered water.

Step 3

Heat over high on the stovetop, bringing the liquid to a boil.

Step 4

Once it boils, reduce to a low simmer and cover.

Step 5

Cook for 12-14 hours, occasionally skimming any foam off the top.

Step 6

Set a fine mesh strainer over a large bowl. Pour the chicken bone broth through the strainer and discard the bones and veggie scraps.

Step 7

Use the bone broth immediately or let it cool for storing. To store, pour it into glass jars (or other air-tight storage containers) and refrigerate for up to 5 days.