Chicken Broth

• 3 or 4 pounds chicken pieces, bone-in, skin-on (Any combo of backs, necks, legs, thighs, wings. A roast chicken carcass would be ideal.)
• 1 large yellow onion, unpeeled and quartered
• 2 carrots, unpeeled, cut in half
• 1 celery stalk, with leaves, cut in half
• 2 parsnips, unpeeled, cut in half
• 3 garlic cloves, unpeeled, cut in half
• 1 bay leaf
• 5 sprigs fresh flat-leaf parsley
• 5 sprigs fresh thyme
• 3 teaspoons sea salt
• 3/4 teaspoon whole black peppercorns
• 12 cups water
• 2" knob of fresh ginger, sliced into 3 coins

1. Place all ingredients in a large stock pot. Bring to a boil. Reduce heat to simmer, and cook for 2 to 3 hours with the lid off.
2. Let cool slightly. Remove large pieces and reserve for snacking, if desired. (I love boiled chicken and veg...can you say "chicken soup?") Or pitch it if you just don't care. I won't judge you.
3. Strain broth through a colander or fine-mesh strainer. Repeat two, or more, times, if you want maniacally-clear broth. When my OCD kicks in, I strain the broth a second time through a colander lined with some cheesecloth.
4. Pour into smaller containers and refrigerate up to a week. Freeze for longer keeping. If you're lucky enough to have spare freezer space (and ice cube trays), freeze some broth in ice cube trays, then place stock cubes in freezer zipper bags, for easy portioning when making pan sauces.

chicken, yellow onion, carrots, celery stalk, parsnips, garlic, bay leaf, parsley, thyme, salt, whole black peppercorns, water, knob of fresh ginger

Taken from food52.com/recipes/3456-chicken-broth (may not work)