I have really been experimenting with different bone broth recipes, to try and achieve a rich flavour for soups and stews. This is what I have come up with:
2-3 Chicken carcasses
2-3 Tbsp tumeric powder
2-3 Tbsp onion powder
2 Tbsp garlic powder
3 Tbsp dried parsley
4 carrots roughly chopped
1 large sweet onion
4 stalks of celery roughly chopped
4-5 minced garlic cloves
3 bay leaves
sea salt and pepper to taste.
1/4 cup vinegar
Place all ingredients into your stock pot and cover bone with water ( just cover). Bring to a boil, turn down to between a low boil and a high simmer. Cook for approximately 5-8 hours. Watch your liquid level throughout, but do not add any water to it. Once it is done strain broth into a glass container and store in the fridge for up to a week, when cold it should have the consistency of jello. I added more sea salt to mine once it was done for flavour.