Colleen Saltarelli
Poached Cooking


TOTAL TIME: 8-24 hrs


  • 1 whole chicken carcass
  • 2 stalks of celery
  • 2 large carrots
  • 1 onion
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 2 tablespoons whole peppercorns
  • Cold water for covering the chicken carcass

Place the bones in a stock pot. Pour water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps pull the nutrients out of the bones.

Chop and add the vegetables to the pot. Add any spices or herbs.

Bring the broth to a boil. Then reduce to a simmer and simmer until done, from 8 to 24 hours.

Remove from heat and let cool. Strain using a double fine metal strainer to remove all the bone and vegetable.