MAKES ABOUT 5 QUARTS · GF, DF
1 whole, organic, free-range chicken, or 4 pounds of bony chicken or turkey parts, such as backs, necks, and wings (if you can get chicken feet, use them!)
6 quarts cold water (if you have a large enough pot, use 8 quarts)
1 tablespoon cider vinegar
1 large onion, peeled and halved
2 carrots, peeled
2 celery stalks, cut if necessary
A few sprigs fresh parsley
2 teaspoons sea salt (optional—you can always leave the stock unsalted)
1. Wash the chicken and remove the gizzards from the cavity. Place the chicken and/or turkey parts in a large, stainless-steel stockpot. (You can cut the chicken into pieces if you need to, to fit in the pot.) Add the cold water and vinegar. Place over high heat and bring to a boil.
2. Immediately lower the heat to low and, using a slotted spoon, skim off any foam that rises to the surface. Try not to skim away any of the fat or you will lose a bit of flavor. At this point, it is important to keep the stock to a bare simmer and not a boil.
3. After skimming off all the foam, add all the vegetables, except the parsley. Cook, uncovered, at the gentlest possible simmer for 4 to 5 hours. (I like to go as long as 12 hours.) You want to see tiny bubbles just barely breaking the surface. If the heat from the burner does not go low enough, partially cover the pot or leave your stockpot half on the heat and half off.
4. About 10 minutes before finishing the stock, add the parsley and salt (this will impart additional mineral ions to the broth).
5. Strain the stock into a large, heatproof bowl. Remove the chicken meat from the carcass, if using a whole chicken, and discard the remaining solids. Allow to cool before refrigerating.
6. Ladle into quart-size containers or whatever size is most useful and refrigerate overnight. The next day, skim off the congealed fat at the top of each container. Refrigerate the stock for up to 5 days or freeze for up to 3 months. See here for how to freeze stock.
ASK PAMELA: Does the water for the stock really have to be cold—what does it matter? Cold water draws the flavor out of the meat and bones.
Why do you add vinegar? Acidic wine or cider vinegar adding during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth.