Chicken Bone Broth: Easy to Make & Flavorful

Ingredients

• chicken necks/feet/wings (you can also use the carcass and bones from a whole chicken — do not use the meat)4 pounds
• carrots, chopped3
• celery stalks, chopped3
• medium onions, peel on, sliced in half lengthwise and quartered2
• garlic cloves, peel on and smashed4
• Himalayan salt1 teaspoon
• whole peppercorns1 teaspoon
• apple cider vinegar3 tablespoons
• bay leaves2
• fresh thyme3 sprigs
• parsley5–6 sprigs
• oregano1 teaspoon
• filtered cold water to cover

Method

1. Place all ingredients in a 10-quart capacity slow cooker or large pot on stove.
2. Add in water to cover.
3. Simmer for 24–48 hours, skimming fat occasionally. Add more water if needed to make sure bones and vegetables remain fully submerged.
4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
5. Use within a week or freeze up to three months.