Magic Mineral Broth

Method

1. 1

   Rinse all of the vegetables well, including the kombu.

   1 bunch celery, including the hearts, cut into thirds1 6-inch strip of kombu
2. 2

   In a large stock pot, probably the largest stock pot you have (12 to 16 quarts), combine the carrots onions, celery, potato, sweet potato, garlic, parsley, kombu, peppercorns, allspice or juniper, bay leaves, vinegar, and chicken carcass.

   6 unpeeled carrots, cut into thirds2 unpeeled yellow onions, cut into large chunks1 bunch celery, including the hearts, cut into thirds2 unpeeled sweet potatoes, quartered8 unpeeled garlic cloves, halved1 bunch flat-leaf parsley1 6-inch strip of kombu12 whole black peppercorns4 whole allspice of juniper berries2 bay leaves1 tablespoon vinegar1 organic chicken carcass or 2 pounds of chicken bones
3. 3

   Fill the pot with water to cover the vegetables and chicken, leaving about 2 inches of space between the water and the top of the pot.

   1 organic chicken carcass or 2 pounds of chicken bones8 cups cold filtered water, plus more as the broth cooks
4. 4

   Cover and bring to a simmer over medium heat.

5. 5

   Remove the lid, decrease the heat to low and summer, uncovered for 2 hours. Stir just occasionally and skim the scum off the top of the of the simmering broth.

   8 cups cold filtered water, plus more as the broth cooks
6. 6

   As the broth simmers, some of the liquid will evaporate. Add more water as the vegetables begin to peek out. Simmer until the bones begin to soften and fall apart, at least 4 hours, 8 hours if you can.

   1 organic chicken carcass or 2 pounds of chicken bones8 cups cold filtered water, plus more as the broth cooks
7. 7

   Strain the broth through a large, coarse-mesh sieve, then stir in the salt to taste. Let cool to room temperature, then refrigerate overnight.

   8 cups cold filtered water, plus more as the broth cooks1 teaspoon sea salt
8. 8

   Skim off as much fat as you can from the top of the broth then portion into airtight containers to refrigerate or freeze. This broth will last in the refrigerator for up to 4 days and will freeze for up to three months.

   8 cups cold filtered water, plus more as the broth cooks