Ingredients:

  • 4 lbs raw chicken bones (carcasses, backs, and necks)
  • 3 chicken feet
  • 1 leftover rotisserie chicken carcass
  • 2 large yellow onions (500g), halved with skins
  • 3 large carrots (200g), cut into 2-inch chunks
  • 3 stalks celery (150g), cut into 2-inch chunks
  • 1 head garlic, halved crosswise
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 bunch fresh parsley
  • 16 cups cold filtered water

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange chicken bones and feet on a baking sheet and roast for 20–25 minutes until golden brown.
  2. Transfer roasted bones and any pan drippings into a large 12-quart stockpot. Add onions, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar.
  3. Cover the ingredients with 16 cups of cold filtered water. Ensure bones are submerged by at least 1 inch.
  4. Bring to a bare simmer over medium-high heat, then immediately reduce to the lowest setting. Do not let it reach a rolling boil.
  5. During the first 2 hours, skim off any gray foam or scum that rises to the surface using a wide spoon.
  6. Simmer for at least 12 hours (up to 24). Add the fresh parsley during the final hour of cooking.
  7. Remove large solids with tongs. Strain the remaining liquid through a fine-mesh strainer lined with cheesecloth into a large bowl.
  8. Cool the broth quickly in an ice bath. Once chilled, refrigerate until the fat solidifies on the surface.
  9. Scrape off the solidified fat layer from the top before using or freezing.