Toss all the bones into the pot.
Add the juices from the freshly roasted chicken. I had roasted this chicken with onions, carrots, and lemon so it's pretty tasty.
Add water to cover the bones. I usually start it on a high setting and reduce it down to low after about 30 min. Let it simmer for 10 to 24 hours or more! Make sure the bones are soft.
I strain it again through a fine sieve
Look how dark and rich!
Chill for a while and skim the fat off. I then pour it in smaller containers for freezing.
- Crock Pot
- Chicken carcass from roasted & any saved bones.
- 6+ chicken feet (optional-makes the gelatin)
- Egg shells
- 1-3 Tablespoon vinegar
- Leftover juices from roasted chicken
- Some kind of seaweed if desired
- Water to fill pot
- Giblets if available