Yield: 8 servings 

1-2 lbs organic whole chicken bones (leftovers from a whole chicken roast is perfect)

1 onion, roughly chopped

3 carrots, roughly chopped

3 celery stalks, roughly chopped

6 cloves garlic, smashed

2 Tbsp apple cider vinegar

2 tsp black peppercorns

1 tsp salt

Optional: fresh herbs such as parsley or thyme for extra flavor 

Place the chicken bones in a large six-quart slow cooker. Add the vegetables, herbs (if using), garlic, apple cider vinegar, black peppercorns and salt on top of the bones and mix to combine. Fill the slow cooker with filtered water until the ingredients are submerged. Cover with the lid and set to low heat for 12 hours.

Once done cooking, let it cool for about 45 minutes before straining through a fine mesh strainer into a large bowl. Discard the solids. The liquid should be thick and gelatinous. Once cooled, transfer to jars or other containers, labeled with the date and contents, and store in the refrigerator for up to five days or freeze for up to three months. Reheat before serving.

Recipe and image courtesy of Sara English.

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