Classic Chicken Stock Recipe: Rich, Flavorful Homemade Broth

Why Make Your Own Chicken Stock?
A good Classic Chicken Stock is the base for many recipes, including risottos, gravies, and soups. Homemade stock has no artificial ingredients and is higher in flavour, collagen, and nutrients than store-bought alternatives.  You may also utilise leftover chicken bones in this way!

Ingredients:
2 lbs chicken bones (backs, necks, or carcasses)
1 large onion, quartered (skin on for color)
2 carrots, roughly chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1 bay leaf
1 tsp black peppercorns
2 tbsp apple cider vinegar (helps extract minerals)
10 cups cold water (or enough to cover bones)
1 tsp salt (adjust to taste)

A chef's knife is required for chopping vegetables.
Large 8–10 quart stockpot
Cheesecloth or a strainer with fine mesh
Spoon with slots for skimming contaminants
Containers for storage (freezer bags or jars)

Time Spent Preparing:
15 minutes for preparation
Cook for 4–6 hours (or more than 8 hours if using a slow cooker).
4.5–6.5 hours in total

Directions:
Roast the bones (not required, but advised):
Turn the oven on to 400°F, or 200°C.  After placing the chicken bones on a baking pan, roast them for 30 minutes, or until they are golden.  This improves flavour depth.

Put the bones in a big stockpot to simmer the stock:
Add the vegetables, vinegar, peppercorns, bay leaf, and garlic.  Pour 10 glasses of cold water over it.  Don't boil too quickly; instead, bring to a medium simmer.

Skim & Slow Cook: 
Use a slotted spoon to scrape off any froth that forms.  For four to six hours, simmer over low heat with a half lid on.  The flavour gets richer the longer it cooks.

Strain and Store: 
Use a slotted spoon to remove solids.  Strain the broth using cheesecloth or a fine-mesh sieve.  Let cool fully before freezing for three months or putting in the refrigerator for up to five days.

Nutritional Info (Per 1 Cup Serving)
Calories    : 40 kcal
Carbs: 2g
Protein    : 5g
Fat: 1g
Fiber: 0.5g
Sugar: 1g
(Note: Values may vary slightly based on ingredients used.)

Expert Advice for the Greatest Stock:
How to always make clear chicken stock:
To prevent cloudiness, never bring it to a hard boil; instead, keep it simmering gently.
For a purer taste, skim contaminants early.
For added gelatin, use a combination of bones (necks and feet).