This deeply golden broth starts with a double dose of collagen, thanks to a hearty mix of chicken bones and feet simmered low and slow for hours until the liquid turns rich, fragrant, and lightly gelled when chilled. Carrots, celery, onion, and a full head of garlic build a savory backbone, while sliced ginger and turmeric add warmth and a beautiful amber hue. A splash of apple cider vinegar helps coax every bit of mineral goodness from the bones, and fresh thyme, parsley, and bay leaves round out the aroma. The long blanch-and-skim process keeps the final broth clean and clear, and straining it well leaves you with a silky, restorative base you can sip on its own or build soups around. It's an easy one to batch, chill, and portion out for the week, and it fits neatly into a low sodium routine since you're fully in control of how much, if any, seasoning goes in at the end.
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Place the chicken backs, necks, carcasses, and feet in a large stockpot. Cover with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the bones under cold running water until the water runs clear. Wipe out the pot.
Return the blanched bones to the clean pot. Add the carrots, celery, onion, garlic, ginger, apple cider vinegar, turmeric, thyme, parsley, bay leaves, and 12 cups cold water — the water should cover the bones by at least 1 inch; add more if needed.
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