This broth is good for cooking or for drinking straight. Try serving along with a meal or as a first course.

Makes 2 quarts.

Ingredients

1/2 chicken, with bones and skin

1 onion, quartered

3-4 garlic cloves

3 stalks celery, whole or in large pieces

3 carrots, whole or in large pieces

1/4 tsp spice cloves

1/4 tsp black peppercorns

1/4 tsp celery seeds

1/2 cup white wine vinegar

water to cover, up to 2 quarts

Directions

Place all ingredients in a large pot with a lid and add water to just cover them. Bring to a boil, then turn the heat down to medium-low.

Stir, cover and simmer for at least half an hour and up to 2 hours.

Drain, reserving the solids for making bone broth.

Once cool enough, store in glass quart jars in the refrigerator.