- (8 cups, or whatever will fit in your pot) Chicken Bones
- (2 Tablespoons) Vinegar
- (1 bunch) Thyme
- (3-4 cups) Coarsely Chopped Veggies
- Add bones and vinegar to stockpot. Cover with about 4 quarts water.
- Bring the pot to a simmer and skim the bubbles that surface.
- Add the thyme and veggies. These can be a basic combination of carrots, onions, and celery, OR you can clean out your crisper drawer and throw in some kale, turnips, whatever you have on hand.
- Simmer with the lid slightly askew for about 6 hours, adding more water as needed to keep the bones covered.
- Strain into a heatproof bowl and use immediately for soup or as a sipping broth. Cool the remaining stock to room temperature and refrigerate for up to 5 days or freeze for several months. Enjoy!
*A stewing hen makes a rich, golden broth and you get several cups worth of cooked chicken for soup or sandwiches too!
**HANDS-OFF HACK: Put bones, vinegar, herbs, and veggies in a crock-pot and cover with water. Cook on high for 8 hours. Keep warm and use as needed through the week.