I have plans to make chicken bone broth this week. Any advice?

[vanessa_ca]

5. Add apple cider vinegar (or lemon juice)

Extracts Minerals: The acidity helps pull minerals like calcium and magnesium from the bones.
Boosts Collagen: It aids in breaking down cartilage and joints, releasing more collagen/gelatin into the liquid.
Improves Texture: A higher concentration of gelatin gives the cooled broth a thicker texture.

Use approximately 1–2 tablespoons of apple cider vinegar per pound of chicken bones, or about 1–2 tablespoons per large pot of broth.
Add the vinegar to the water and bones, and let them sit for 30–60 minutes before turning on the heat. This allows the acid to start breaking down the bones.
Apple cider vinegar is preferred though white vinegar or lemon juice can also be used.