Bone broth

Roast chicken parts (feet, backs, necks, wings?) @ 400F for 15 mins
Dispose of fat and put everything into pot.
Use filtered water
Simmer low for hours. Don’t keep it too hot for too long, else everything gets emulsified and cloudy
Strain when done, maybe with a chenois? or cheesecloth.
Ladle off excess fat after it sits.

Nice to drink a cup as you would tea in the morning or evening or when sick. Don't forget to add salt before drinking.