Chicken stock Recipe:
2 tablespoons apple cider vinegar
Optional: 2 tablespoons thyme, 6 cloves garlic, 1 onion, 1 inch of ginger root, vegetable scraps such as the ends of onions and carrots, core of the cabbage, leaves from celery, etc
Using your fingers, remove all the meat from the chicken. Reserve drippings, skin, and bones. Using a large stock pot, place bones, drippings, and skin in. Break large bones to allow the nutritious marrow to get into the stock. Fill pot ¾ full with filtered water and add the apple cider vinegar and any optional herbs and vegetables. Cook on medium-high until bubbling, then reduce heat to low and allow to simmer, covered, at least 8 hours. When done, allow to cool then pour stock through a strainer and transfer to mason jars to store in the fridge. To strain, I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the mason jars easier; I do one jar at a time, cleaning out the strainer as needed during the process. The fat will rise to the top of the jars in the fridge, which can be included in soups or used as a fat for cooking. Pick any more meat off the bones that you can after the chicken stock has been removed. Discard the remaining bones/skin in the pot.