2–3 full free-range organic chicken* carcasses (depending on the size of the pot you use)
Cool water, to cover bones (they may float above the water, use ½-1 gallon)
1 Tbsp. raw apple cider vinegar
1 large carrot**
1 large stalk celery**
1 Tbsp. sea salt
1 tsp. thyme
1” fresh ginger, Peeled and sliced
2 cloves garlic**, peeled and sliced in half
½ bunch parsley**
Place chicken carcass in a large stock pot or crockpot. Pour in water and add vinegar. Let sit for 30 minutes to allow acid of the vinegar to begin leaching the nutrients from the bones.
Prepare vegetables. Cut root end off of onion, remove outer paper of onion, cut into quarters. Wash and cut celery and carrots into thirds. Add vegetables, sea salt, thyme and ginger to the pot. Bring to a boil. Cover and reduce to a simmer for 12-48 hours. The longer it simmers the richer the flavor will be.
During the last 30 minutes of simmering add in the parsley and garlic.
Remove from heat and cool slightly. Using a slotted spoon scoop out the bones, veggie and herbs. Strain the broth with a fine mesh sieve and pour into glass jars. Allow broth to cool completely before adding a lid to the jar. Place cooled glass jars in the refrigerator for up to 5 days or freeze for later use.