- 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
- 1 6-inch strip of kombu
- 12 whole black peppercorns
- 4 whole allspice of juniper berries
- 2 bay leaves
- 1 tablespoon 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
- Rinse all of the vegetables well, including the kombu.
- In a large stock pot, probably the largest stock pot you have (12 to 16 quarts), combine the carrots onions, celery, potato, sweet potato, garlic, parsley, kombu, peppercorns, allspice or juniper, bay leaves, vinegar, and chicken carcass.
- Fill the pot with water to cover the vegetables and chicken, leaving about 2 inches of space between the water and the top of the pot.
- Cover and bring to a simmer over medium heat.
- Remove the lid, decrease the heat to low and summer, uncovered for 2 hours. Stir just occasionally and skim the scum off the top of the of the simmering broth.
- As the broth simmers, some of the liquid will evaporate. Add more water as the vegetables begin to peek out. Simmer until the bones begin to soften and fall apart, at least 4 hours, 8 hours if you can.
- Strain the broth through a large, coarse-mesh sieve, then stir in the salt to taste. Let cool to room temperature, then refrigerate overnight.
- Skim off as much fat as you can from the top of the broth then portion into airtight containers to refrigerate or freeze. This broth will last in the refrigerator for up to 4 days and will freeze for up to three months.
- You can also cut this recipe in half and cook it in the slow cooker!