Makes 4 quarts
5½ pounds bony chicken parts (such as necks, breastbones, and wings)
2–4 chicken feet (optional)
2 tablespoons apple cider vinegar
1 large onion, roughly chopped
2 carrots, roughly chopped
3 celery ribs, roughly chopped
1 leek, white part only, rinsed well and roughly chopped
1 garlic bulb, broken into cloves
1 tablespoon black peppercorns, lightly crushed
2 large handfuls flat-leaf parsley, leaves and stalks
Make AIP Friendly: omit: back peppercorns
1. Place the chicken pieces in a stockpot or very large saucepan. Add 5 quarts cold water, the vinegar, onion, carrots, celery, leek, garlic, peppercorns, and parsley.
2. Place the stockpot or pan over medium-high heat and bring to a boil, skimming off the scum that forms on the surface. Reduce the heat to low and simmer for 6–12 hours. The longer you cook the broth, the more the flavor develops.
3. Allow the broth to cool slightly, then strain through a fine sieve into a large storage container. Cover and place in the fridge until the fat rises to the top and congeals.
4. Skim off this layer of fat (it is a fantastic, stable cooking fat) and keep it in a glass storage container in the fridge for up to 2 weeks – use it for frying and sautéing.
5. Transfer the broth to smaller airtight containers and store in the refrigerator for up to 4 days, or freeze for up to 3 months.