A friend asked me recently how I make chicken broth. Here's the answer:
Throw a whole chicken in a huge pot with at least 4 quarts of water. Add
about a pound of carrots,
5-6 stalks of celery,
2-4 small zucchini,
3-5 cloves of garlic,
and 1T apple cider vinegar.
Boil for several hours.
Today I removed the chicken after about 4 hours so that I could use it for dinner. I threw the bones back in the pot to keep boiling and to give the broth all the benefits of the bone minerals.
After 4 hours, I strained the broth, poured it into jars, and set the jars on my counter to seal:
The salt and the vinegar help to preserve the broth, and it can last several weeks in the fridge.