Ingredients:

  • 4 lbs chicken bones (carcasses, necks, and backs)
  • 2 lbs chicken feet or wings
  • 2 tbsp apple cider vinegar
  • 7 quarts filtered water
  • 2 large yellow onions, halved with skins on
  • 3 large carrots, cut into chunks
  • 3 stalks celery, including leafy tops
  • 1 head garlic, halved crosswise
  • 1 bunch fresh parsley
  • 3 dried bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tsp sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange chicken bones and feet on a baking sheet and roast for 25–30 minutes until deep golden brown.
  2. Place roasted bones into a large 12-quart stockpot. Add apple cider vinegar and cover with filtered water. Let sit for 20 minutes to help mineral extraction.
  3. Bring the pot to a low boil over medium-high heat, then immediately reduce to the lowest setting for a gentle simmer (one or two bubbles every few seconds).
  4. During the first hour, skim any grayish foam or scum that rises to the surface with a large spoon.
  5. Add the onions, carrots, celery, garlic, peppercorns, and bay leaves. Continue to simmer on low for 12–24 hours (or 120 minutes on High Pressure in an Instant Pot).
  6. Add the fresh parsley during the final 30 minutes of simmering.
  7. Remove large solids with tongs, then strain the liquid through a fine-mesh strainer into glass jars. Cool rapidly in an ice bath before refrigerating.