- 2 chicken frames, without meat, about 3 pounds of chicken bones (or 1 turkey frame)
- Chicken feet (optional)
- 2 small onions, peeled and cut into quarters
- 2 medium carrots, peeled or scrubbed and cut into large chunks
- 3 stalks celery, washed and cut into large chunks
- 4 cloves garlic, peeled and smashed
- 1 1-inch knob of ginger, washed and peel left on (optional)
- 1 bay leaf
- 6–10 peppercorns (optional)
- 1 Tbsp. apple cider vinegar
- 4 quarts filtered water, more or less, to fill the slow cooker crock
- Place bones and chicken feet, if using, into a large stock pot.
- Add onions, carrots, celery, garlic, bay leaf and peppercorns.
- Fill pot with enough filtered water to cover the bones.
- Add apple cider vinegar (this helps leach minerals and collagen from the bones as it cooks and is a crucial ingredient).
- Bring to a boil and skim the scum that rises to the top with a large spoon.
- Reduce heat to LOW and simmer, covered, for 24 hours adding additional boiling water, if needed, to keep the bones submerged.
- After 24 hours, remove from heat and allow the broth to cool slightly before straining through a fine-mesh strainer.
- Broth may be stored in Mason jars with lids in the fridge for up to 5 days (remove layer of hardened fat before use).
This recipe can be made in a slow cooker by following steps 1-5 and then transferring the skimmed broth and bones to the crock of a 6-quart slow cooker. Cover and cook on LOW heat for 24-36 hours.
- Serving Size: 1 cup
- Calories: 50
- Sugar: 2g
- Sodium: 120mg
- Fat: 3g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g