Use as a base for soups, stews or strain and use it as chicken broth, this stock is packed with nutrition and flavor.
4 quarts cold filtered water
1 leftover roasted chicken carcass, plus a few chicken feet
¼ cup apple cider vinegar
1 large onion
3 carrots, peeled
2 celery stalks
1 tbsp black peppercorns
2 bay leaves
Fill a large stockpot with the cold water and add the chicken carcasses and vinegar. Allow to sit for 30 minutes, then bring to a boil and skim off any scum that comes to the surface.
Add the whole onion, carrots, celery (no need to chop them), peppercorns, and bay leaves, reduce the heat to a very low simmer, and cover. The longer you cook the stock, the richer it will be. I usually start mine early in the morning and turn off the heat at the end of the day, just before I go to bed. After you’ve turned off the heat, allow it to cool on the counter for about 1 hour.
Strain the stock (through a cheesecloth-lined strainer for a clearer product) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
When the stock is fully cooled, skim off and discard the fat that has risen to the top. Ladle the stock into freezer-safe containers. Label, date, and store in the freezer until you’re ready to use it.
NOTE: The longer you cook the stock, the more water will evaporate and the smaller the yield will be. You can also make stock with a whole raw chicken using this same process. To make in an Instant Pot, simply fill your pot with all of the ingredients before filling ¾ full with water. Set on “manual” for 90 - 120 minutes, the longer, the better! Strain when done.