About the Recipe
You can store excess broth in freezer. Store stock in various sizes so you can pull out for various recipes.
1 Organic chicken
5 -6 stalks of celery
1 white onion chopped
3 cloves of garlic chopped (or as much as you can handle)
1/2 teaspoon apple cider vinegar
1/2 teaspoon sea salt
8 cups of water
Optional 2 tablespoons ginger ,1 bay leaf, 2 thyme sprigs, 4 black peppercorns
Place chicken in soup pot and cover with cold water and add vinegar which helps to pull minerals from bones. Bring to a boil and skim scum off surface. Add chopped vegetables.
Simmer covered 4-24 hours. Can add more water if too much evaporated. Gentle simmer is key as you don't want to boil the bones which can prevent gelatin from forming although it won't ruin the broth. After water comes to a boil turn down the heat. A good indicator is when you see bubbles rising to the surface.
Strain the stock. Remove the broth from the bones, parts and vegetables using a fine mesh strainer. (Add extra sea salt to taste.) Bring to room temperature before covering and storing in the fridge. The next day, spoon off any fat that has risen to the surface.
Can store in fridge for up to 7 days. Can add excess to freezer for up to 3 months. Note, if using a glass jar to store in freezer - always leave a few inches of space at top of jar to avoid the glass from cracking.