As scary as it was to leave a pot on the stove simmering overnight, I made my first chicken bone broth out of the carcass of a whole chicken I parboiled the other day. The idea is just to cover the carcass with water, start it boiling, cover the pot, and then turn it down to simmer for at least overnight – mine simmered for about 24 hours. Chicken bones are small and weak enough, that 24 hours of that extracts all the nutrients from the bones and lets them escape out into the broth.
I don’t have any fancy strainers or cheesecloth or whatever you’re supposed to use, but I did have a clean plain tshirt. When I was done with boiling the bones and broth, I just laid the tshirt over a separate big pot and poured the first pot of bone-filled broth onto the shirt/into the second pot. All the bones and chicken bits were caught in the shirt that I emptied into the garbage and immediately washed. Poof – strained bone broth! To which I added a ton of fresh vegetables, cooked chicken, a couple pieces of cooked bacon, and whole bunch of dried herbs like parsley and dill and sage and thyme and so on. Yum!