Chicken broth is used in so many recipes I make frequently that I thought I would attempt bone broth after making a whole chicken. This recipe turned out fantastic, so I’ll definitely be making it every time I make a whole chicken from now on!

Ingredients

• Chicken carcass (this must be a carcass from an already roasted chicken) and any additional pan drippings from roasting or slow cooking
• 1 Tbsp apple cider vinegar
• 1 tsp salt
• 1 medium onion, halved
• 2 carrots, peeled and halved
• 2 ribs of celery with leaves, cut into thirds
• 2 cloves of garlic, smashed
• 1 bay leaf (optional)
• 12 cups filtered water (I use distilled water for this recipe)

Directions

1. Add carcass and any pan juices to the slow cooker. Add all other ingredients and cover with 12 cups of filtered water.
2. Cook on low for 15 hours.
3. Remove all solid pieces such as carcass pieces and vegetables.
4. Using a fine mesh strainer, strain the liquid into a container and allow to reach room temperature. Cover with an air right lid and refrigerate overnight.
5. Scrape any fat off the top of the liquid after refrigerating or strain again. Refrigerate for up to 4 days or place broth into a freezer container and freeze for up to 3 months. Broth will expand when frozen, so be sure to leave extra space in the container for expansion.

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