Here’s how I made mine, based on the recipe I found here.
You will need the following:
– 4-6 chicken necks / 2 chicken thighs (bone in)
– 1 onion, peeled and quartered
– a handful of celery sticks
– one teaspoon whole peppercorns
– one bay leaf
– 1/4 cup apple cider vinegar
Place everything in a deep pot and cover with water to about one or two inches above the ingredients. In my case this process made about 800ml-1L or broth.
One of the most important factors is letting the broth cook on low heat for a minimum of 3 hours. If you have more time, let it simmer for even longer!
First bring to a boil, then lower the heat to just a simmer and cover the pot with a perforated lid; alternately place the lid on top, leaving a small gap for air to escape. Once sufficient time has passed, let the broth cool slightly and pass it through a colander to serve the broth on its own. Add salt and pepper if required.
Freeze any leftovers in ice cube trays to use as stock when required.