Rotisserie Chicken Bone Broth

In a 6-8 quart Dutch oven, put:

skin and bones from 1 big rotisserie chicken

lots of fresh cold water

vegetable scraps

black pepper and lemon pepper

1/2c white or apple cider vinegar

4 bay leaves

Bring this to a low simmer.

Cook this way for 4 hours, covered, just letting everything bubble gently together, stirring occasionally.

Remove from heat and cool an hour or so. Scoop out everything solid, into a colander or strainer positioned over another big pot. Then, also strain all the liquid into the second pot. Wash the first pot and strain everything back into it once again, this time through a much finer strainer. Continue the process until everything's been strained and your left with a pot of rich brown broth. 

Chill many hours, until the fat can be scraped off.

Heat the broth. Funnel it into clean jars, seal and store in the 'fridge. If it seals with a  <p.i.n.g.> it will keep for a couple months. If it doesn't seal, just chill and use it within a week. This is great to heat, and give a big steamy mug, to someone fighting a virus, or make it into some healing soup. This made 104 oz. Each of these jars sealed. .😃. .Lin