4 – 6 quarts of water (add more if your bones, chicken and vegetables are not fully covered)
1 whole fresh chicken, cut up
3 celery stalks, divided
3 carrots, divided
1 onion, divided
1 parsnip, divided
1 tbsp salt
1 tbsp of whole black peppercorns, crushed
1 bay leaf
3 or more tablespoons apple cider vinegar
3-5 pounds of leftover bones
5 garlic cloves
Steps
Preheat oven to 450°.
Fill a very large stock pot with water (about 4-6 quarts). Add the cut up raw chicken, 1 celery stalk, 1 carrot, 1/2 the onion, 1/2 of the parsnip, salt, peppercorns, bay leaf and the apple cider vinegar to the pot and bring to a boil.
While the stock pot is coming to a boil, put the bones, the remaining 2 carrots, 2 celery stalks, 1/2 of the onion, 1/2 the parsnip and the garlic on a sheet tray and place in the oven to roast. After 30 minutes, start to check the bones and vegetables, removing each piece as they are done, roasted and browned, and adding to the stock pot. After all the roasted bones and vegetables have been added to the stock pot, deglaze the sheet pan using 1/2 a cup of the stock pot liquid and making sure to get all the caramelized brown bits up from the bottom of the sheet pan and transfer to the stock pot. Then reduce the heat, simmer for 10-24 hours.
When done, set up 2 bowls and a colander to begin the drain, strain and retain process. As you begin to strain, use one bowl. to collect the bones and vegetables that you will toss out. Use the second bowl to reserve any chicken meat. (You have cooked this chicken for so long that it is basically flavorless, so I save mine to share with a furry friend.) Because I’m a lily gilder, I re-strain everything a 2nd time to get all the broth possible. Freeze in individual portions. I prefer to use tempered glass mason jars to freeze and defrost as I go. Remember, only put in the freezer when the broth is cool and only fill the jar up 75% of the way.
