Kaldu Tulang Buatan Sendiri

Instructions

1. Break apart the 1-2 whole chicken carcasses, until you can spread it out evenly on a parchment-lined baking sheet. Roast the bones at 425 degrees Fahrenheit for about 30 minutes.
2. Add the roasted bones to a large stockpot. Add 4 quarts water to the pot until the bones are covered with 1-inch of it. Add 2 tablespoons apple cider vinegar and stir.
3. Simmer over low heat for 4-6 hours before adding 1 large onion, 2 stalks celery, 1 medium carrot, 3 cloves garlic, 5 sprigs fresh parsley, 1 bay leaf, ½ teaspoon whole peppercorns, and kosher salt,. Simmer for an additional 4-6 hours, for a total cooking time of 8-12 hours. Add more water as needed to keep the bones just barely covered with water. Avoid adding too much water, as this will throw off the collagen-to-water ratio.
4. When the broth is done simmering, strain out the solids with a fine mesh sieve. Store the broth in the refrigerator in a large air-tight container overnight.
5. Before serving or storing, skim off the solidified fat from the top. This can be saved and used as cooking fat or discarded.