Ingredients:
1 chicken carcass
veggie scraps, half of a gallon bag, OR 1 onion and 5 carrots
seasonings to taste - oregano, garlic, rosemary, etc
salt and pepper
1 tbsp apple cider vinegar
1.5 gallons of water
Instructions:
Combine all ingredients in a stock pot or crock pot.
Simmer for at least 12 hours - and up to 48. Make sure it is just gently simmering, not a rolling boil!
Strain broth, then cool quickly in an ice bath and keep cold until the fat on top is solid. This takes about 8 hours for me.
Skim off the fat, and pressure can for 25 minutes for quarts, 20 minutes for pints, at 10lbs pressure.
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