Ingredients
- — Chicken carcasses, backs, wing tips, or leftover roasted bones
- — Optional: chicken feet
- — Onion, quartered (skins on is fine)
- — Carrots
- — Celery
- — Garlic cloves
- — Bay leaves
- — Whole peppercorns
- — Splash of apple cider vinegar
- — Water to fill the crock pot
Instructions
- Add chicken bones (fresh or frozen) to the slow cooker.
- Add onion, carrots, celery, garlic, bay leaves, and peppercorns.
- Pour in a splash of apple cider vinegar.
- Fill the crock pot with water, leaving about an inch of space at the top.
- Cover and cook on Low for 24-48 hours, depending on how rich you want the broth.
- Strain the broth through a fine mesh sieve covered with cheesecloth into a large bowl or pot.
- Let cool, then store in jars, freeze, or pressure can for long‑term storage.
Notes
- Longer simmering = deeper flavor and more collagen.
- Broth may gel when chilled — this is a good thing.
- Use in soups, stews, sauces, casseroles, or sip warm in a mug.