Chicken Stock

• 4 lbs chicken*
• 1 carrot
• 1/2 onion
• 1 celery stalk
• 1/2 TBSP peppercorn
• 1 TBSP apple cider vinegar
• 2 bay leaves
• 2 thyme sprigs
• 3 parsley sprigs
• 12 cups water

1) Combine all ingredients and bring to a boil. Turn heat to low (setting "4" for my stove) and simmer for 6 hours.

2) Strain solid chicken and vegetable waste from the broth and store.

3) TIPS FOR FREEZING. Fill mason jars no more than half full. Refrigerate overnight to cool. Store in the freezer with lid somewhat loose until frozen, then tighten the lid. These steps will avoid mason jars bursting in your freezer.

*You can use any chicken, really. Whole carcass is best, but you can use a pack of bone in thighs or similar as well. You may also use waste chicken (leftover rotisserie frame or similar) but you're going to get better flavor from raw chicken and bones.

Recipe stolen and adjusted from here.