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.
Uses: add when cooking instead of water, for example, steaming vegetables, cooking rice or potatoes, in sauces and gravy, or soup. I often drink some in a mug heated especially if I feel a little under the weather or I've been around someone else that's sick, I'm tired or run down.
Bone broth is also great for your skin and hair, and your joints. That's why it's rightfully called "liquid gold". It costs pennies to make, but it's using food as medicine.