Chicken Bone Broth Recipe

INGREDIENTS
4 pounds chicken necks/feet/wings (you can also use the carcass and bones from a whole chicken — do not use the meat)
3 carrots, chopped
3 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed
1 teaspoon Himalayan salt
1 teaspoon whole peppercorns
3 tablespoons apple cider vinegar
2 bay leaves
3 sprigs fresh thyme
5–6 sprigs parsley
1 teaspoon oregano
18–20 cups cold water

INSTRUCTIONS
Start by grabbing and preparing all of the necessary ingredients.

Then place all ingredients in a 10-quart capacity slow cooker. You can start with the chicken.

Add in the veggies. Add the water. For the stovetop version, place all into a large stock pot and bring to a boil over high heat, then reduce heat and simmer gently.

Simmer for 24–48 hours, skimming fat occasionally. This low and long cooking time increases the chicken bone broth benefits as there is lots of time for the ingredients to release their goodness into the broth.

Remove from heat and allow to cool slightly. Discard solids.

Strain remainder in a bowl through a colander. Discard any small bits that remain in the colander.

Let broth cool to room temperature, cover and chill.

Use your chicken bone broth within a week or freeze up to three months.