Here’s how I make my super delicious homemade broth. I read dozens of recipes and saw countless Food Network stars make theirs, and I took a few secrets from many and here’s mine:
1 or 2 chicken carcasses
3 large carrots, peeled or scrubbed and cut into large chunks
3 large celery stalks, cut into large chunks
2 onions cut into large chunks
The outer leaves and core of fennel bulb (I put the rest in my soup)
Place in large crock pot or stock pot. Cover with filtered water.
Add 1 tablespoon salt, 30 peppercorns, one head of garlic cut in half through the bulbs.
Add 2 really good glugs of a high quality apple cider vinegar (like Bragg’s).
Cook on low for 20 hours making sure the water level stays above the bones.
For the last hour add a large bundle of parsley, basil and thyme.
Strain broth and enjoy. It freezes well if you don’t think you will use within 7-10 days.