If you're using a whole chicken or rotisserie chicken carcass, break it into large pieces. Leftover bones from a cooked chicken work perfectly, or you can use raw chicken bones or chicken parts like wings, necks, or chicken feet to boost the collagen content for a more gelatinous stock.

If you're starting with raw bones, roasting them in the oven at high heat (400°F) for 30 minutes enhances the flavor.

Cover the bones with cold water, ensuring there’s enough water to submerge everything.

Stir in the apple cider vinegar and let the mixture sit for 20-30 minutes before heating. This helps draw out the minerals and amino acids from the bones, resulting in a nutrient-dense broth.

Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer on medium-low heat.

Skim off any foam or impurities with a large metal spoon during the first hour.

Let the broth simmer for 12-24 hours. The longer it simmers, the richer the flavor. You can do this on the stove top. Using a slow cooker is great for letting this do the work without monitoring it. You can also use an instant pot or pressure cooker to make this in a fraction of the time—about 2 hours on high pressure.

Once done, strain the broth through a fine-mesh strainer or large bowl to remove bones and aromatic vegetables. Discard the solids.

For a clearer broth (great for clear soups), strain the stock twice, or use cheesecloth.

Let the broth cool to room temperature before transferring it to freezer-safe containers.