4organic carrotsunpeeled, cut into halves or thirds
2organic onionsunpeeled, cut in quarters
4-5organic celery stalkscut into halves or thirds
4-5organic red or yukon potatoescut into quarters
2organic sweet potatoes or yamsquartered
6-10clovesgarlicunpeeled, cut in half
1organic chicken carcassor the equivalent in chicken bones
1tablespoonlemon juiceor raw apple cider vinegar (this is needed to pull minerals from chicken bones)
Wash all vegetables, but leave their skins on. In a large stock pot (12 quarts or more) place all ingredients and then fill the pot with filtered water until the vegetables are covered in water. You want a few inches between the vegetables and the rim of the pot so it doesn't boil over.
Bring pot to a boil and then simmer for 2-8 hours. The longer you simmer, the better. Not only will the flavor taste better, but also the broth will contain more minerals the longer is simmers. Skim the fat off the top as you simmer with a paper towel. Add water when your vegetables start to peak through.
When you have simmered long enough, strain broth through a fine mesh colander or strainer into a heat proof container (we use glass). Allow to cool to room temperature before storing in fridge or freezer. Skim more fat off the top as it cools (if making a chicken broth). I keep several containers in our freezer so I can make soup at any time!
Note: If I am in a hurry and don’t have all the above ingredients a basic stock can be made with chicken bones, vinegar/lemon, onion, carrots and celery. The rosemary adds nice flavor and the kombu is important for trace minerals. Also it is best to use organic vegetables but if you don't have organic vegetables wash and peel conventional produce.