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Homemade Chicken Broth

Bones from 1 roast chicken
1 onion, rough chopped
2 carrots, rough chopped
2 stalks of celery, rough chopped
2 tablespoons Apple Cider Vinegar

Optional: 1 bunch of parsley, whole garlic cloves, 1 teaspoon peppercorns, additional herbs or spices to taste.

Place the bones and all other ingredients in a crock pot. Pour water over the bones to the top of the pot.

Cover and turn on high.  Once it has reached a boil, reduce to low.  If a frothy/foamy layer forms, skim with a big spoon and discard. Total cooking time should be about 24 hours.

Remove from heat and let cool. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store by pouring 4 cups at a time into gallon size freezer bags and freeze until ready to use.  Since there is no salt added to this recipe make sure you season to taste when using later.

Note:  Keep any veggies, veggie parts and/or herbs that you would normally discard in a bag in the freezer to use for stock.