Ingredients:
4 pounds chicken wings, backs, or a mixture of wings, backs, and giblets (no liver)
8 cups water (or just enough to cover chicken pieces)
4 Tablespoons apple cider vinegar
1 large onion, quartered
2 carrots, scrubbed and cut into 1-inch pieces
2 large celery stalks with leaves, cut into 1-inch pieces
1 large leek, cleaned and cut into 1-inch pieces
8 sprigs flat-leaf parsley
2 sprigs fresh thyme
1 ½ teaspoon Sea salt, or to taste
6 Peppercorns, whole
Directions:
Combine bones, water and vinegar in a pot, let stand for 1 hour. Bring to a boil and remove any scum that has risen to the top. Add the onion, carrots, celery, and leek. Reduce the heat and simmer 6-24 hours. When cooking, the longer the better to allow the gelatin to be fully released from the bones and allow the flavor to develop fully. If desired, add fresh parsley, thyme, salt and peppercorns the last 30 minutes. Strain through a colander or sieve, lined with cheesecloth for a clearer broth. Remove the meat from the bones and reserve for soups, stews, or casseroles.
An easy way to cook broth is to use a crockpot on low setting. Combine bones, water and vinegar in a pot, and let stand for 1 hour. Add remaining ingredients except for the seasonings. After putting the ingredients into the pot and turning it on, you can just walk away. Add the seasonings during the last hour of cooking.
Makes approximately 8 cups
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