Start by assembling all your ingredients on the counter. Having everything ready to go simplifies the process. You don’t want to rush around midway through cooking.

Place the assorted chicken pieces into a large stockpot. You can use a mix of thighs, wings, and breasts. Make sure the skin is on for added flavor. You want to enhance that rich stock.

Roughly chop the celery. Ensure it's in pieces small enough to release their flavor but not so small that they disintegrate. Next, peel and dice the carrots, and quarter the onions. Smash the garlic cloves; no need to mince them finely. This contributes to a more rustic broth.

Now, toss in the celery, carrots, onion, garlic, and parsley stems into the pot with the chicken. Add the whole coriander seeds, black peppercorns, thyme sprigs, and bay leaf. This assortment creates a fragrant foundation for your broth.

Add enough cold water to cover the ingredients completely, usually around 10-12 cups. Ensure everything is submerged for proper extraction.

Bring the pot to a gentle boil, then reduce the heat to a low simmer. You want to keep it cooking slowly. Let it simmer uncovered for about 4-6 hours. The longer it cooks, the more flavor you’ll extract. Skim off any foam or impurities that rise to the surface—you want a clear broth at the end.

About halfway through cooking, add the apple cider vinegar. This helps draw out even more minerals from the bones. Toss in the crumbled bouillon cubes for an extra punch of flavor.

Once your broth has simmered to perfection, turn off the heat. Using a fine-mesh strainer, carefully pour the broth into a large bowl. Discard the solids—you've extracted all the goodness you need.

Let the broth cool down to room temperature before transferring it into jars or containers. If you're not using it right away, refrigerate or freeze it for later.

Now, you're ready to enjoy the fruits of your labor! Use it as a base for soups, or sip it straight from a cup for a cozy treat.