*I thought I read to roast the bones. Just leave the neck and wings in with a whole chicken or turkey. BUT I read in my "Salt, Fat, Acid and Heat" to use raw bones! The gelatin in the raw bones adds body and richness! By all means, include the roasted bones too, but try to use at least half raw.

*Whenever you have bones, keep them in a bag in the freezer until you have enough to make a broth. It doesn't really matter if you mix types of bones.

*15-18 lb (3 whole chickens) of chicken makes a full 7 qts of broth.

Cover the bones with filtered water just covering the top of them. Bring to a simmer.

Add just a little salt if your bones are not already salty.

Simmer 24 hours, pour off the broth and store in the refrigerator. Add more filtered water to the bones just to cover. Poke the bones to break them and expose the marrow. Simmer again 24 hours and pour off, poking the bones to further break them. I do this usually 3-5 times until the bones are just crumbly.

~You want just a bare simmer. On the stovetop, or in the oven at 170*, or in the multipot where you can use a setting for 196* or 212*.

Salt very lightly as you put more water on each time. Taste the broth as it comes off to see how much salt you may want.

I consider the bones finished when there is not enough flavor to the broth as you pour it off. Also you want it to jell and cooking too many times will inhibit this.

After the last cook, to mix them all together, warm all your broths just until they will combine, including any pan drippings and any fat. Taste to see if you need just a little more salt or not. Then ladle your mixed broth into freezer containers.

~Multipot instructions
Use Kangan water 9.5 (and a bit of salt) to bring out the flavors and nutrition in the bones.
Use the 'sousVide' setting (194*).
Let cook 20-24 hours. Drain out broth and add fresh Kangan water and a bit of salt. Do this until it tastes watery.

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