Perfect chicken broth

New recipe format, everyone. Let me know if you can live with it, the traditional recipe format is a total pain in the butt for me.

Use 1 whole chicken don’t forget the feet. Cut the chicken up, put the whole thing in the stock pot and just barely cover it with water. Add 2 Tbs. of apple cider vinegar and let it soak for a half an hour to an hour. The chicken should be truly free range, preferable raised by someone you had a face to face conversation with about it’s eating habits (lots of grass, bugs, lizards, seeds, snakes, and maybe some corn with no rat or mouse shit in it) and habitat. Also no hormones or antibiotics. I am very  much into finding delicious heritage breeds like Dorking or Rhode Island Red. You can also roast the chicken, use the meat and make soup out of the carcass.

Bring to a slow boil all the while adding: 2 bay leaves, salt, pepper, 1/2 cup of fresh parsley slightly chopped, 1 or 2 carrots, dried onion (1/2 C-1C), 1 or 2 stalks of celery, 3-5 cloves of garlic crushed and I put in a head of chopped cauliflower. Once it boils, turn down to low and simmer for 2 hours. Skim the scum.

After 1.5 hours take the meat off the bones if you used a whole chicken (use the meat for a recipe) and put the bones back in and simmer them for another hour to 3 hours keeping it looow so the soup doesn’t evaporate. Turn the heat off, let it cool a little and then strain it and throw all the chunks out. That’s it there’s the broth. Skim the fat off and use it to cook something else. Or give the fat to me, I will use it. I use the meat in recipes, and usually freeze it. I also triple this recipe and make it in my giant zillion quart stock pot.