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1
Rinse all of the vegetables well, including the kombu.
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2
In a 12- to 16-quart stockpot, combine the carrots, onions, leeks, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, bay leaves, vinegar, and chicken carcass.
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3
Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
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4
Remove the lid, decrease the heat to low, and skim off the scum that has risen to the top.
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5
Simmer, uncovered, for at least 2 hours.
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6
As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
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7
Simmer until the bones begin to soften and fall apart, about 4 hours, or as long as youre willing to let it simmer away.
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8
Strain the broth through a large, coarse-mesh sieve, then stir in salt to taste.
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9
Let cool to room temperature, then refrigerate overnight.
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10
Skim off as much fat as you can from the top of the broth, then portion into airtight containers and refrigerate or freeze.
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11
Heres a trick of the trade: Once youve skimmed the fat from the surface of the broth, you can remove even more by dabbing the surface of the broth with paper towels to sop it up.
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12
Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 3 months.
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13
(per serving)
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14
Calories: 50
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15
Total Fat: 0g (0g saturated, 0g monounsaturated)
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16
Carbohydrates: 11g
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17
Protein: 1g
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18
Fiber: 2g
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19
Sodium: 145mg
