chicken magic mineral broth

chicken magic mineral broth
6 whole carrots
unpeeled, cut into thirds
2 whole yellow onions
unpeeled, cut into chunks
2 whole leek
white and green parts, cut into thirds
1 bunch celery
including the heart, cut into thirds
4 whole red potatoes
unpeeled and quartered
2 whole Japanese or regular sweet potatoes
unpeeled and quartered
1 whole garnet yam
unpeeled and quartered
6 cloves garlic
unpeeled and halved
1 bunch fresh flat-leaf parsley
1 strip kombu
about 6-inches in length
2 whole organic chicken carcass
or 4 pounds of chicken bones
2 tbsp vinegar
or freshly squeezed lemon juice
12 whole black peppercorns
6 whole juniper berries
or allspice berries
4 whole bay leaves
2 tsp sea salt
8 qt cold water
I was so impressed with this broth after taking the first sip. The sweet potatoes, red potatoes, and yam really give this broth body. This recipe is easy since you just add everything to the pot and boil. I read the directions wrong and added salt in the beginning, but it turned out perfectly seasoned. I made my first batch the day before my mom's first chemo session so that she could sip on this while she recovers.
Rinse all of the vegetables well, including the kombu.
Across 2 large stockpots (I use a dutch oven and pressure cooker), divide the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, vinegar, and chicken carcass.
Season each pot with the peppercorns, juniper berries, bay leaves, and sea salt.
Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
Decrease the heat to low and skim the scum from the surface of the broth. Simmer, uncovered, for a total of at least 4 hours; simmer for longer if possible. Check the broth and stir it from time to time. As the broth simmers, some of the water will evaporate; add more water if the bones or veggies begin to peek out.
Set the mesh strainer over the glass measuring cups, line the strainer with paper towels, then strain the stock through it. (It's usually easier to strain the broth while it's still warm.) Replace the paper towels when they start to clog.
Pour the broth into storage containers, cool to room temp, then store in either the freezer or fridge. Your delicious broth will keep in the freezer for a few months or in the fridge for 5 days.
To defrost from frozen, run some hot water around the container to loosen it, then transfer it into a saucepan. Warm it over the stove until it's fully melted and heated through.
Since I don't have the space to own a 14-quart stockpot, I've adjusted the proportions from the original recipe to work with the large pots I have on hand. I also use Jacques Pepin's straining technique through paper towels which not only filters out small particles, but also de-fats the broth.