Kick-ass chicken bone broth, aka stock

Chicken second courses

It seems that currently, you can't gain access to the healthy living club, unless you know how to make your own bone broth, or as our ancestors referred to it, stock. At first when all this talk started forming about "bone broth", I figured it was some different magic elixir than the one people have been making for centuries, but it seems it's one in the same. Sure, some recipes suggest you add vinegar to help extract the marrow from the bones, and some insist the broth must cook for days to evoke the medicinal properties. Still, some others insist any stock/broth worth its weight, must be made using beef bones. I won't get caught up in the many nuances of making broth/stock these days, but as far as I'm concerned, as long as your stock turns out a rich deep color, has a consistency that's thicker than water, and gels up nice and firm when refrigerated and allowed to sit for a few days, you've done a bang up job. Now, to make it taste good so that you can actually make soup out of it,