🧂 Ingredients

• 1 whole chicken
• 12 cups cold water
• 2 medium onions
• 3 carrots
• 3 celery stalks
• 1 head of garlic
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 3 bay leaves
• 12 whole black peppercorns
• 1 tablespoon salt
• 1 tablespoon apple cider vinegar

📖 Instructions

🍗 Prepare the Chicken and Vegetables:
If using a whole chicken, remove any giblets from the cavity and place the chicken in a large stockpot.
Add the onions, carrots, celery, and garlic to the pot.

💦 Add the Water:
Pour in cold water, enough to cover the chicken and vegetables (about 12 cups, depending on the size of your pot). If you're using chicken bones, you can fill it up a bit more.

🌿 Add Herbs and Spices:
Add the thyme, parsley, bay leaves, peppercorns, and salt to the pot. If you're using apple cider vinegar, add it now. This helps break down the bones and release more flavor and minerals into the broth.

🫧 Bring to a Boil:
Slowly bring the broth to a boil over medium-high heat. Once it starts to boil, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the top using a ladle or spoon.

🔥 Simmer:
Let the broth simmer uncovered for at least 3-4 hours (if you're in a hurry, 2 hours will work, but longer is better for more flavor). If you're using a whole chicken, check it after about 1-1.5 hours and remove the chicken to keep it from overcooking. Let the chicken cool, shred the meat, and return the bones to the pot.

🫗 Strain the Broth:
Once the broth has simmered for several hours and developed a rich flavor, remove the pot from the heat. Discard the vegetables, herbs, and any remaining bones. If you used a whole chicken, you can strain the broth through a fine mesh sieve or cheesecloth into another pot or large bowl.

❄️ Cool and Store:
Let the broth cool to room temperature before refrigerating. The broth can be stored in the refrigerator for up to 5-7 days or frozen for longer storage.

💡 Tips:
For a richer flavor: Roasting the chicken and vegetables in the oven at 400°F for 30-40 minutes before adding them to the pot can deepen the flavor of your broth.
Make ahead: You can make a big batch and freeze the broth in smaller containers for easy use later.