Go To Chicken Stock (Bone Broth)

• 2-3 chicken carcasses
• 1 large onion, peeled and chopped
• 2-3 large carrots, scrubbed clean and chopped
• 3 stalks celery with leafy tops, chopped
• 6 garlic cloves, peeled and cut in half
• 1 tablespoon whole black peppercorns
• Water to cover (about 15-20 cups)
• 1/2 cup apple cider vinegar (helps to draw the minerals out of the bones and into the stock)
• 1 bunch parsley, rinsed
• Sea salt to taste

1. Put all your ingredients (except for the parsley) into a large stock pot and bring to a boil.
2. Skim off all of the the foam that has risen to the top.
3. Reduce heat to simmer and continue to periodically skim off the foam, if necessary.
4. Simmer for at least two hours or as long as overnight (I usually simmer mine for about 8 hours). The longer you simmer it, the more flavorful it will be, but keep in mind that it will reduce and you will end up with less.
5. Ten minutes before it has finished cooking, add the parsley (you can leave it in the bundle, rubber band and all).
6. When it has finished cooking, allow to cool a bit and then sample your broth. Add sea salt to taste.
7. Strain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off, if you like.
8. Your stock is now ready for use or you can package it up and put it in the the freezer (I store mine in quart sized plastic containers).

chicken carcasses, onion, carrots, celery, garlic, whole black peppercorns, water, apple cider vinegar, parsley, salt

Taken from food52.com/recipes/3525-go-to-chicken-stock-bone-broth (may not work)