YIELD: 2 quarts | PREP TIME: 15 minutes
STOVETOP: about 3 hours | SLOW COOKER: 8 to 10 hours | PRESSURE COOKER: about 2 hours
4 pounds chicken bones, including backs, necks, feet, and wings
2 tablespoons apple cider vinegar
2 teaspoons salt
10 to 12 black peppercorns
1 large onion, unpeeled, quartered
½ pound carrots, chopped
½ pound celery (about ½ bunch), chopped
½ pound celery root, peeled and chopped
½ pound parsnips, peeled and chopped
1 large handful fresh herbs, such as parsley, dill, or a combination
01 Place the chicken bones, vinegar, salt, and peppercorns in a large pot and cover with 3 quarts of cool water. Bring to a boil and cook, uncovered, for 10 minutes. Skim off and discard any scum that has risen to the top of the pot.
02 Reduce the heat to low and simmer, covered, for 2 hours.
03 Add the onion, carrots, celery, celery root, parsnips, and herbs. Bring to a boil and cook, uncovered, for 1 hour, or until the liquid has reduced by about one-quarter.
04 Use a fine-mesh strainer to strain the broth, pressing as much liquid from the bones and vegetables as possible before discarding them. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
Slow Cooker Instructions: Place all of the ingredients in a slow cooker and cover with 2 quarts of cool water. Cook on low for 8 to 10 hours, until the liquid has reduced by about one-quarter. Proceed with Step 4.
Pressure Cooker Instructions: Place the bones, vinegar, salt, and peppercorns in a pressure cooker and cover with 2 quarts of cool water. Secure the lid and cook on high pressure for 1 hour. Allow the pressure to release naturally for 10 minutes before opening the lid. Add the onion, carrots, celery, celery root, parsnips, and herbs. Cook over high heat, uncovered (or use the sauté function if using a multi-cooker), and boil for 1 hour. Proceed with Step 4.
AIP Modification: Omit the peppercorns.
