For this recipe you can use use a whole raw chicken; raw chicken bones/backs; or use bones from a cooked chicken.
1 whole organic chicken or 2-3 pounds of bony chicken parts (necks and feet are the best, but the back, breastbone, wings can also be included)
4 quarts cold water
2 tbsp apple cider vinegar
1 large onion coarsely chopped
2 carrots coarsely chopped
3 celery sticks coarsely chopped
2-4 large pieces of sea vegetables like kelp or wakame
1 bunch of fresh herb of choice (parsley, cilantro, thyme, rosemary etc)
generous amount of sea salt to taste (optional but recommended for sipping broth)
If you are using the whole chicken, cut off the wings and remove the fat glands and gizzards from the cavity. Cut the chicken parts into pieces. Place in a large stainless steel stock pot or slow cooker and cover with the water, vinegar and veggies (minus the herbs). Let stand without heat for 30-60 minutes (so the acidified water can penetrate the bones). Turn on heat and bring to a boil. Remove any scum that floats to the top. Reduce the heat, cover and simmer for 6 to 24 hours (the longer the better). About 10 minutes before the stock is done, add your herb of choice and salt to taste. Remove bones and vegetables with a slotted spoon. If you used a whole chicken, save the meat for casseroles or soup. Strain broth through a fine mesh sieve. Place broth in the refrigerator in an open container until it cools and fat rises to the top and congeals. Remove fat and reserve it for high heat cooking. Store broth in the refrigerator for about one week or freeze for later use. When freezing use either food grade plastic containers or straight sided glass jars with 1-2 inches of headspace to allow for natural expansion so the glass does not break.
Recipe adapted from Nourishing Traditions.