Collagen Chicken Bone Broth by Chef Kelly

Directions

1. Preheat the oven to 450*F. Lay the bones on a sheet tray, sprinkle with salt and roast for 1 hour, or until golden brown.
2. Transfer the bones to a large pot, or slow cooker, along with the onion, carrot, celery, bay leaves and thyme. Cover with water, just enough so the bones are covered by one inch of water. Bring up to a low simmer stovetop and top with a lid. Simmer on low for 12- 24 hours. If using a slow cooker simmer on low for 20 hours.
3. Strain the broth through a fine mesh strainer, discard the bones and vegetables. Add the collagen peptides and blend with an immersion blender until combines. Pour into storage containers and refrigerate or freeze.