Pasture-Rich Chicken Stock

1. Load the pot: Toss bones and feet into your largest stockpot along with onion, carrots, celery, garlic, bay leaf, peppercorns, and herbs.
2. Cover: Pour in the vinegar and enough cold water to cover everything by 1–2 inches. 
3. Bring to a gentle simmer: Heat over medium, watching for tiny bubbles. Skim foam with ladle.
4. Turn down and forget: Lower heat to maintain a bare simmer, partially cover, and cook for 6–8 hours, skimming occasionally.
5. Strain and season: Line a fine-mesh strainer with cheesecloth and strain into a clean container. Discard solids and season to taste with salt.
6. Cool and store: Cool at room temperature (max 1 hour), refrigerate until a gel forms, then store up to 5 days in the fridge or freeze.

Notes & Tips

1. Roasting optional: For deeper color and nuttier notes, roast bones and feet at 425°F for 30 minutes before simmering.
2. Veggie variations: Add leeks or ginger if desired.
3. Skimming: A clear stock depends on regular skimming—don’t skip it.
4. Use: Perfect for soups, risottos, braises, or sipping straight as a restorative broth. Sub out a hot cup instead of your morning coffee to start the day right!