Ingredients
- 6unpeeled carrots, cut into thirds
- 2unpeeled yellow onions, cut into large chunks
- 1bunch celery, including the hearts, cut into thirds
- 4unpeeled red potatoes, quartered
- 2unpeeled sweet potatoes, quartered
- 8unpeeled garlic cloves, halved
- 1bunch flat-leaf parsley
- 16-inch strip of kombu
- 12whole black peppercorns
- 4whole allspice of juniper berries
- 2bay leaves
- 1 tablespoonvinegar
- 1organic chicken carcass or 2 pounds of chicken bones
- 8 cupscold filtered water, plus more as the broth cooks
- 1 teaspoonsea salt
Instructions
- 1
Rinse all of the vegetables well, including the kombu.
- 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.
- 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.
- 4
Cover and bring to a simmer over medium heat.
- 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.
- 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.
- 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
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.