The ultimate comfort food - perfect for cold winter days and especially when you're fighting a cold or flu
Prepare the chicken®Rinse the chicken inside and out under cold water. Remove any giblets (you can add the neck, heart, and gizzard for extra flavour; skip the liver - it makes broth bitter).
Start cold Place the whole chicken (or cut into 4-6 pieces if you prefer) in a large stockpot (at least 6-8 qt / 6-8 litre). Cover with cold water by about 2-3 inches (5-7 cm). This cold start gives the clearest, tastiest broth.
Bring to a boil & skim Bring to a boil over high heat. As soon as foam appears on the surface, reduce heat to low and carefully skim it off with a spoon or skimmer. Keep skimming for the first 10-15 minutes until almost no foam remains.
Add vegetables & aromatics Once the broth is clear and barely simmering (only occasional bubbles), add onion, carrots, parsley root, celery root, garlic, peppercorns, bay leaves, and any optional boosters (ginger, turmeric, thyme). @Do NOT stir - just let everything float.
Simmer very gently Partially cover the pot, leaving a small gap for steam to escape. Keep the heat as low as possible - the surface should barely move. Cook for 2-3 hours (the longer, the richer the flavour). A good sign: the chicken meat easily falls off the bone.
Add fresh herbs & salt About 15-20 minutes before the end, add the bunch of parsley and dill (tied with kitchen twine if you like). * Add salt at this stage (and the apple cider vinegar if using).
Strain & finish Remove the chicken (save the meat for soup, salad, or chicken salad sandwiches). Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or containers. Press gently on the vegetables to extract every drop of flavour.