Roast one whole chicken - let cool and debone. Enjoy the meat for dinner, then save and collect the bones from several times.
Place the bones in a stockpot filled with at least 4 quarts of purified water and 2 Tbsp of apple cider vinegar or any other mild vinegar. Bring to a boil and turn off and let rest for 1 hour. I add discarded eggshells for more calcium.
While the concoction is resting, chop up 3-5 ribs of celery, 2-4 carrots, and 1-3 onions.
When the timer goes off, add the veggies to the stock and bring to a boil. Skim off the scum or froth.
Have the stockpot on heat low enough to cause some movement in the liquid. We don't want a rolling boil.
Cook uncovered for a cumulative time of 6-24 hours. SO turn off and turn on your stove. Remember to bring to a boil after you have left the stock on the stove for a while.
Skim and discard any additional scum or froth.
Chop and add your parsley or other aromatics about 10 minutes before completion. Let cool in stockpot then pour through a sieve and place in jars.
Place in fridge to finish cooling, then place in freezer.
Important: Always leave at least 2 inches at the top of the jar for expansion during freezing.
Stock will be goo in the fridge for at least 5-7 days and in the freezer, it will last for at least 6 months or longer. When defrosted, bring to a boil and then use.
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