DanAncona · September 29, 2015 17:40
diff --git a/gistfile1.txt b/gistfile1.txt
 Fill a stockpot 2/3 way full with leftover chicken bones (or chicken backs and feet -- butchers and meat counters often have these items for sale for making broth, and these result in a more gelatinous broth), add one carrot, one celery stalk, one (unpeeled) onion cut in half (the peel has a lot of nutrients), and any of the following: a handful of parsley stems, 1 tsp black peppercorns, a few whole cloves, 1-3 bay leaves, one star anise floret, 1/4 tsp juniper berries. You can also throw in leek tops, fennel fronds and seeds, garlic, fresh ginger, lemongrass, and other aromatics depending on what flavor profile you want (just avoid anything in the cabbage family, which makes the broth taste funky).

 Add water to cover bones by 2", bring to a simmer, skim the gray foam that rises to the top for the first 1/2 hour, then set the heat to a bare minimum and let it bubble gently for 12-24 hours. The longer the better. Add water when the level gets too low.
	Fill a stockpot 2/3 way full with leftover chicken bones (or chicken backs and feet -- butchers and meat counters often have these items for sale for making broth, and these result in a more gelatinous broth), add one carrot, one celery stalk, one (unpeeled) onion cut in half (the peel has a lot of nutrients), and any of the following: a handful of parsley stems, 1 tsp black peppercorns, a few whole cloves, 1-3 bay leaves, one star anise floret, 1/4 tsp juniper berries. You can also throw in leek tops, fennel fronds and seeds, garlic, fresh ginger, lemongrass, and other aromatics depending on what flavor profile you want (just avoid anything in the cabbage family, which makes the broth taste funky).

	Add water to cover bones by 2", bring to a simmer, skim the gray foam that rises to the top for the first 1/2 hour, then set the heat to a bare minimum and let it bubble gently for 12-24 hours. The longer the better. Add water when the level gets too low.