1-2 T. raw, unfiltered apple cider vinegar (depending on the size of the chicken)
1-2 t. Sea salt
2 stalks of celery
2 carrots, unpeeled & cut in 4
Fresh herbs: thyme, oregano, sage, parsley, bay leaf (optional)
Add enough filtered water to just below the rim.
Cook on low for 24 hours, and allow to cool.
Remove bones (and discard). I sometimes do a second batch once I strain the broth. Return everything back to the crockpot, and add more filtered water and cook on low for 8-12 hours.
Strain broth to remove any leftover particles.
Store in jars in fridge or freezer.
(Optional): put some broth in ice cube trays for later use when you only need a small amount.
Use organic chicken or grass-fed beef bones and organic vegetables to get the best, most nutritious broth.
