1leftover chicken bones from a whole chickenand skin, preferably from a pastured chicken
veggies and herbs1 onion, 2 large carrots, a few sprigs of parsley, 2 stalks of celery, No need to chop the veggies into small pieces. Just cut the veggies in half.
salt and peppercornsto taste
Place the chicken bones in the crock-pot (I use this one). Top with veggies and herbs. Add salt and peppercorns, if using.
Fill the crock pot with water, leaving a little space at the top.
Cook for 10 hours on low heat.
Allow the broth to cool.
Place a large colander (like this) inside a large bowl.
Pour the broth into the colander, to separate the bones and veggies from the liquid. You will now have your bones and veggies in the colander, the bones may be used to make another batch of broth. The veggies need to be tossed.
Rich golden broth awaits in the bottom bowl.
Pour into containers of choice. I use mason jars (like these)