Slow-cooker Chicken Stock

  • 1 Free-range chicken carcass
  • about 4 quarts filtered water or nearly to the top of your slow-cooker
  • 2 T. apple cider vinegar, unfiltered and unpasteurized – like Bragg’s brand
  • 2 T. salt
  • 1 bunch flat leaf parsley, optional
  • 2 carrots, roughly chopped
  • 1 onion, quartered
  • 3 celery stalks with leaves, roughly chopped
  • leftover veggies scraps like carrot peels, onion peels, celery tops (optional)
  • 1 chicken neck
  • 1 chicken foot, cleanedInstructions
  1. Place ingredients in slow-cooker
  2. Cook on LOW for 24-48 hours.
  3. Let broth cool, then refrigerate. (If you allow the fat to rise to the top and leave it instead of skimming it off, it will help preserve your broth longer.)

One thought on “Slow-cooker Chicken Stock

  1. Pingback: Benefits of Bone Broth | Holistic Hearth

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