Quartermaster's Emberhen Broth

Ingredients

• 3 pounds chicken backs and wings
• 12 cups cold water, plus more as needed
• 1 medium carrot, scrubbed and halved
• 1 celery stalk, halved
• 1 small yellow onion, quartered
• 4 sprigs fresh thyme
• 1 bay leaf
• 6 whole black peppercorns
• 1 tablespoon apple cider vinegar

Directions

1. 1

   Place the chicken pieces in a large stockpot. Add the water, carrot, celery, onion, thyme, bay leaf, peppercorns, and vinegar. The water should cover the chicken by about 1 inch.

2. 2

   Bring just to a boil over medium-high heat. Immediately reduce to a gentle simmer. Skim away foam from the surface during the first 30 minutes.

3. 3

   Simmer partially covered for 3½ to 4 hours. Add small amounts of hot water only as needed to keep the bones submerged.

4. 4

   Pour through a fine-mesh strainer lined with cheesecloth. Do not press solids through the cloth. Discard all bones, skin, vegetables, and herbs.

5. 5

   Divide broth among shallow containers. Refrigerate within 2 hours and keep at 40°F / 4°C or below. Once thoroughly chilled, lift away the solid fat from the surface.

6. 6

   For a completely uniform full liquid, strain once more before serving. Reheat only the needed serving to 165°F / 74°C, then cool to a comfortable sipping temperature.

7. 7

   Refrigerate up to 3 days. Freeze in ½-cup servings up to 2 months for best quality. Thaw in the refrigerator. Do not repeatedly cool and reheat the main batch.