Ingredients:

  • 2.5 lbs chicken carcasses and bones
  • 1 lb chicken feet or wing tips
  • 2 tbsp raw apple cider vinegar
  • 12 cups filtered water
  • 2 large yellow onions, skin on, halved
  • 3 large carrots, unpeeled, cut into chunks
  • 1 head garlic, sliced crosswise
  • 1 bunch fresh parsley or thyme stalks
  • 1 tbsp whole black peppercorns
  • 2 tsp sea salt

Instructions:

  1. Place the 2.5 lbs chicken carcasses and 1 lb chicken feet into the pot. Note: If using raw bones, you can blanch them for 5 minutes first for a clearer broth.
  2. Add aromatics. Toss in the halved onions, carrot chunks, sliced garlic head, and herb stalks. Note: Keeping the onion skins on ensures that vibrant amber color.
  3. Season the mix. Sprinkle in the 1 tbsp peppercorns and 2 tsp sea salt. Note: Under salting at this stage is better since the liquid reduces.
  4. Incorporate the acid. Pour the 2 tbsp apple cider vinegar over the bones. Note: Let it sit for 10 minutes before adding water to start the breakdown.
  5. Add water. Pour in the 12 cups filtered water until the ingredients are just submerged. Note: Do not overfill past the maximum line on your pressure cooker.
  6. Seal and cook. Set the pressure cooker to High for 2 hours until the timer beeps. Note: If using a stovetop, simmer on the lowest setting for 12 to 24 hours.
  7. Release pressure. Allow a natural pressure release for 20 minutes until the float valve drops. Note: This prevents the liquid from boiling violently and becoming cloudy.
  8. Strain the liquid. Carefully pour the broth through a fine mesh strainer into a large bowl. Note: Discard the solids; they have given everything they have to the liquid.
  9. Cool rapidly. Place the bowl in an ice bath until the steam stops rising. Note: Cooling quickly is vital for food safety and a better gel.
  10. Store and chill. Transfer to jars and refrigerate until a firm fat cap forms on top. Note: This fat layer actually protects the broth from oxygen during storage.