When I make a batch of stock, its simple, nourishing and somewhat evolving...
Here is the short and simple way I do my broths around here:
Start with at least 2 chicken frames. I always purchase whole chickens and cut them up myself, into Wings, Breasts, Legs, Thighs and the carcass. This means I get a better bulk price overall, and the frames are practically free!
Pop those frames into a big pot. Mine is about 6-8 litres I think. Add 2 carrots, a decent amount of celery (about 1/4 bunch), 2 onions, about half a dozen garlic cloves, some parsley, 1/2 tablespoon peppercorns, about 2 tbs salt, a large splash of apple cider vinegar and then fill with water. I have added other things at times, if I have something left over. I don’t like to add anything cruciferous, it taints the smell and taste of the end product.
Let this come to a slow boil, then reduce to a low simmer for 2-3 hours. At this point you can strain it off and its now a lovely light coloured stock, lower in histamines and higher in fat. I then top up the water, the salt and the apple cider vinegar and I bring back to the boil and then simmer again. This second batch cooks low and slow overnight, about 6-8 hours generally, or as long as I sleep I’ve learned that by doing the broth in two batches of cooking, I am maximising and not overcooking the fats in the first batch, and also maximising the mineral content of the second batch. It will be darker and stronger in flavour. Both are delicious!
Once this is all done, I have roughly 8-10 litres of gorgeous chicken broth, for just a few bucks! Winning on every level!