Ingredients:

  • 6 unpeeled carrots, cut into thirds
  • 2 unpeeled yellow onions, cut into large chunks
  • 1 bunch celery, including the hearts, cut into thirds
  • 4 unpeeled red potatoes, quartered
  • 2 unpeeled sweet potatoes, quartered
  • 8 unpeeled garlic cloves, halved
  • 1 bunch flat-leaf parsley
  • (6-inch) strip of kombu
  • 12 whole black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 1 tablespoon vinegar (preferably apple cider or white wine vinegar)
  • 1 organic chicken carcass or 2 pounds of chicken bones
  • 8 cups cold filtered water plus more as the broth cooks
  • 1 teaspoon sea salt

Instructions:

  1. Rinse all of the vegetables thoroughly, including the kombu.
  2. In a large stock pot (12 to 16 quarts), combine: Carrots, Onions, Celery, Red potatoes, Sweet potatoes, Garlic, Parsley , Kombu , Black peppercorns , Allspice or juniper berries , Bay leaves , Vinegar , Chicken carcass
  3. Fill the pot with cold filtered water until it covers the vegetables and chicken by about two inches.
  4. Cover and bring to a simmer over medium heat.
  5. Once simmering remove lid and decrease heat to low. Simmer uncovered for about two hours. Stir occasionally and skim off any scum that rises to the top.
  6. As broth simmers and liquid evaporates add more water as needed to keep everything submerged.
  7. Continue simmering until bones are soft and falling apart – this will take at least an additional four hours but can go up to eight hours for maximum flavor extraction.
  8. Strain broth through a large coarse-mesh sieve into another container; stir in sea salt to taste.
  9. Allow cooling at room temperature before refrigerating overnight.