Rough chopping vegetables and leaving peel/skins on takes less time and adds nutrients to the broth.
I have developed a routine when making a whole roasted chicken like this recipe, in which I use poultry shears to remove the backbone. I store these in a bag in the freezer until I have accumulated enough to do a larger batch of bone broth.
I also part our own whole chickens, removing the back and deboning the breasts, saving the bones in the freezer to accumulate enough for a larger batch of bone broth.
Each time I roast a chicken (minus the backbone), I pull 3-4 frozen backbones out of the freezer while I'm preparing the chicken for roasting. This allows time for them to thaw. After carving and cleaning the roasted carcass of all the meat, I place the carcass (with all the herbs and veggies still inside) along with the back bones into a large stock pot for a batch of bone broth.
approximately 4-5 quarts
2 lbs. of bones from a healthy source (or carcass from roasted chicken)*
1 onion with skin
2 stalks of celery with leaves
2 cloves garlic with peel (some like to add this in the last 30 minutes of cooking)
1 large bunch of fresh rosemary
1 bunch of parsley with stems
1T or more of Himilayan salt
1 t peppercorns
additional herbs or spices to taste
Optional: 1 tablespoons Apple Cider Vinegar
Place well-picked chicken carcass (with saved backbones if applicable) in large stainless steel or cast iron stock pot. For 2 lbs of chicken bones, add 1 gallon of clean water to cover the carcass. If using apple cider vinegar, add to water. You may add herbs and vegetables to stock pot now or wait until you have removed scum.
Bring to a boil. Once it has reached a vigorous boil, reduce to a simmer. During the first few hours of simmering, you’ll need to remove the scum that floats on the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. I typically check it once it reaches a boil to remove this.
Cover with lid and set on lowest range setting for 24 hours. The longer you cook this nourishing broth, the more savory and concentrated it will become.
I have found that 3-4 backbones to one roasted seasoned and stuffed carcass creates the best flavor and consistency.
I use a strainer and canning funnel to strain broth into quart or pint jars for storage.
Click this link to learn more about the benefits of bone broth.