First and For Most I Recommend a pot made of either stainless steel or porcelain. I Don’t suggest aluminum because the acidic vinegar may cause aluminum to leach into the broth.
1 chicken carcass, plus head and feet
1 gallon of water
1-2 Tablespoons of ACV (Apple Cider Vinegar)
Root vegetables of your choice
1-inch ginger root, roughly chopped
1-bunch parsley, roughly chopped
2-4 cloves fresh garlic
2-gallon stock pot or crock-pot
sieve and mixing bowl or slotted spoon
glass jars for storing
Add the carcass/bones, head, feet and water to large soup pot or crock-pot. Make sure the soup pot is stainless steel or porcelain (aluminum pots leach aluminum into your broth). Heat to a boil and then reduce heat to a simmer. If using a crock-pot heat on high for 1-2 hours and then reduce to low once the water comes to a boil. Skim off any scum that rises to the top during the boiling. Add ACV (apple cider vinegar) let simmer for 12-16 hours. The longer the bones simmer the more nutrients will infuse into the water. Add water as necessary. About 6-8 hours before end time add root vegetables. Once broth is finished, turn off the heat, add Parsley and Garlic. let broth cool until tepid. Strain broth using either a sieve over a mixing bowl or a slotted spoon. Discard bones and vegetables. Pour broth into glass jars and refrigerate over night. The following day skim off any fat off the top and discard. Store only as many jars in the refrigerator as can be used in a weeks time. Store the rest in the freezer. I like to pour the broth in ice cube trays and freeze, once frozen store them in zip lock bags for easy use.