Begin by roughly chopping the onion, carrots, and celery into bite-sized pieces. Mince approximately 5 cloves of garlic and set them aside. Chop 2-3 chili peppers and slice a thumb-sized piece of ginger.

In a large stockpot, combine the chicken bones or carcass with the chopped vegetables, minced garlic, sliced ginger, and chopped chili peppers. Add a teaspoon of black peppercorns, a tablespoon of salt, and a sprinkle of turmeric powder. Toss in bay leaves, followed by optional red pepper flakes and apple cider vinegar.

Pour in 8 cups of water, ensuring all ingredients are submerged.

Bring the pot to a vigorous boil over medium-high heat. Reduce the heat to low and cover the pot partially. Let it simmer for 45 minutes to 2 hours.

Use a fine-mesh sieve or cheesecloth to filter out the solids. Pour the broth gently through the sieve, discarding the solids.

Ladle the hot broth into bowls and garnish with freshly chopped cilantro or green onions.

Savor every spoonful of your nourishing broth while it’s still hot and enjoy!