CHICKEN STOCK-BONE BROTH

By grinder

Ingredients

• 12 cups filtered water
• 3 lbs. bone-in chicken parts and gizzards
• 1 tablespoon apple cider vinegar
• 1 yellow onion, peeled, quartered
• 3 large carrots, cut into large dice
• 4 cloves garlic, smashed
• 2 stalks celery with leaves
• 2 bay leaves
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1 bunch fresh parsley

Details

Adapted from againstallgrain.com

Preparation

Step 1

Place water and chicken parts in a slow cooker and cook on high 2 hours. Skim off any foam from the surface and remove the chicken. Shred meat off the bones, and set the meat aside. Return bones to the pot. Reduce slow cooker to low. Add all the remaining ingredients, except parsley, to the pot and cook on low 12 hours or on high 6 hours. Turn off the pot, skim the fat off the top, stir in the parsley, and cover 30 minutes.

Strain the broth through a fine-mesh sieve or cheesecloth. Store in the refrigerator or freezer for later use. Scoop off any solidified fat before using.