1-1.5kg bony chicken parts
2-4 chicken feet (optional)
2 tablespoons apple cider vinegar
1 large onion, roughly chopped
2 carrots, roughly chopped,
3 celery stalks, roughly chopped
2 leeks, white part only, roughly chopped
1 garlic bulb, cut in half horizontally
1 tablespoon black peppercorns, lightly crushed
2 bay leaves
2 large handfuls of flat-leaf parsley stalks
1. Place the chicken pieces in a stockpot, add 5 litres of cold water, the vinegar, onion, carrot, celery, leel, garlic, peppercorns and bay leaves and let stand for one hour to help draw out the nutrients from the bones.
2. Place the pot over medium-high heat and bring to the boil, skimming off the scum that forms on the surface. Reduce the heat to low and simmer 12-24 hours. The longer you cook the broth, the richer and more flavourful it will be. About 10 minutes before the broth is ready, add the parsley stalks.
3. Strain the broth through a fine sieve into a large storage container, cover and place in the fridge overnight so that the fat rises to the top and congeals. Remove the fat and reserve for cooking, it will keep in the fridge for up to 1 week or in the freezer for up to 3 months.
4. The broth below the fat layer should be thick and gelatinous -- the longer you cook the bones for, the more gelatinous it will become. Transform the broth to smaller airtight containers and place in the fridge or, for long-term storage, the freezer. The broth can be stored in the fridge for 3-4 days or frozen for up to 3 months.