1) Carcass from a whole chicken or bones from about 3 pounds of chicken parts.
2) 1/4 cup vinegar
3) 2 teaspoons sea salt
4) 1 onion, unpeeled but well-washed (preferably in the Marinade Express) & quartered (the peel adds color to the stock)
5) 1 carrot, unpeeled but well-washed (preferably in the Marinade Express) & quartered
6) 1-2 ribs of celery with leaves, well-washed (preferably in the Marinade Express) & quartered
7) 1 bay leaf
1) Process the whole chicken (or chicken parts) in the Marinade Express. Use the Express unflavored MX Marinade if you prefer to highlight the natural flavor of chicken, or select one of the 10 flavored MX Marinade blends recommended for chicken at Marinade Express. Spin-tumble for 30 to 45 minutes. Remove from the appliance and cook according to your preferred method. Remove the meat from the carcass and freeze the bones if you will be making the stock later.
2) Rinse the vegetables under running water to remove any surface dirt, then place the onion and carrot on one side of the divider ribs in the Marinade Express, and the celery on the other side. Use the Express unflavored MX Marinade to remove bacteria, pesticide residue and other contaminants. Spin-tumble about 4 minutes, then quarter them. (Efficiently prep additional vegetables needed for other use in this same batch. Carrots are then more nutritious, as you can avoid peeling them. Pat dry and refrigerate.)
3) Place the (defrosted) carcass and the vegetables in a stock pot with a tight-fitting lid and add enough cold water to just barely cover. Add the vinegar & salt (to extract the calcium and juices from the bones).
4) Bring slowly to a simmer. Simmer gently so bubbles just break on the surface. Skim any remaining impurities that arise as "scum" during the first 1/2 hour, but there should not be much.
5) Cover the pot and simmer gently 3 to 4 hours.
6) Remove from heat and strain the stock through a fine mesh sieve and discard the solids. If you can detect any odor of vinegar, return the strained liquid to the pot and boil a few minutes until no vinegar odor remains.
7) Refrigerate the stock overnight and remove any fat that has solidified on top.
8) Use in your favorite recipe, or freeze in portions for use later, adding fresh vegetables and seasonings to taste.