Cooking Instructions:

In a large pot, add the chicken bones (or beef bones) and pour in 10 cups of water. Make sure the bones are fully submerged.

Add the quartered onion, chopped carrots, chopped celery, smashed garlic cloves, bay leaves, and black peppercorns to the pot.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for at least 4-6 hours. For a richer flavor, simmer for up to 12 hours.

Occasionally skim off any foam or impurities that rise to the surface for a clearer broth.

After simmering, remove the pot from heat and let it cool slightly. Strain the broth through a fine mesh sieve or cheesecloth into another pot or bowl to remove the solid ingredients.

Season the strained broth with salt to taste. You can also add fresh herbs for an extra layer of flavor.

Store the broth in airtight containers in the refrigerator for up to a week, or freeze it for longer storage.