Slow Cooker Chicken Bone Broth

Equipment: A slow cooker.

Ingredients

• 1 whole chicken carcass (saved from a roast)

• 1 brown onion, roughly chopped

• 1 whole garlic bulb, cut in half crosswise

• 3 carrots

• Celery greens (save the leaves from celery rather than using all of the stalks)

• A large bunch of parsley (leaves and stalks)

• Whole peppercorns

• 2 bay leaves

• A dash of apple cider vinegar

• Filtered water (enough to cover the ingredients)

Method

1. Place the chicken carcass, onion, garlic, carrots, celery greens, parsley, peppercorns, bay leaves and apple cider vinegar into your slow cooker.

2. Pour in enough filtered water to completely cover the ingredients.

3. Place the lid on and cook on low for 24 hours.

4. Once cooked, strain the broth through a fine mesh sieve, discarding the solids.

5. Allow the broth to cool before storing in the refrigerator for up to 5 days or freeze it for up to 6 months.

Tip: The splash of apple cider vinegar helps draw minerals and collagen from the bones, creating a richer, more nutrient-dense broth. If your broth sets into a jelly once chilled, that's a great sign of a collagen-rich stock.