It's almost too hip for its own good. But whether you consider it a miracle cure for all ailments, or just a hearty broth to sip on during the cold winter months, it’s a cooking project worth tackling.
4 pounds chicken bones
(also think about using up your leftover turkey bones)
3 carrots, chopped
3 celery stalks, chopped
2 medium onions, peel on, sliced in half
lengthwise and quartered
4 garlic cloves, peel on and smashed
1 teaspoon Himalayan salt
1 teaspoon whole peppercorns
3 tablespoon ACV
2 bay leaves
3 sprigs fresh thyme
5-6 sprigs parsley
1 teaspoon oregano
18-20 cups cold water
1. Place all ingredients in a 10 quart capacity crock-pot.
2. Add in water.
3. Simmer for 8-12 hours, skimming fat occasionally.
4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
5. Use within a week or freeze up to 3 months.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.