Prep Time: 5 minutes
Cook Time: 16-18 hours
Special Equipment: Slow Cooker
- 2 whole chicken carcasses (bones, skin and leftover meat)
- 2 tablespoons apple cider vinegar
- Enough water to cover everything in the pot (about 12 cups)
- 1 carrot, broken in half
- Leftover celery heart and leaves
- 1 onion, cut in half and peeled
- 1 garlic clove, unpeeled and mashed
- 1 tablespoon peppercorns
- 1 inch piece of ginger, peeled
- Place the chicken carcasses, apple cider vinegar and water in a stockpot and let it sit for half an hour (this allows the vinegar to pull minerals from the bones).
- Place the stockpot over high heat and bring just to a boil. Reduce the heat to medium and cook for 20 minutes. Scoop off any scum that appears at the top of the water.
- Meanwhile, place the remaining ingredients in the slow cooker.
- Transfer the boiling water and chicken remains to the slow cooker.
- Cover partially and cook on high for 16-18 hours. The temperature of the water should reach about 205ºF and can be tested with an instant read meat thermometer or candy thermometer (but you do not need to get this picky). You have the right temperature if there are only occasional bubbles rising to the top. You do not want an active boil.
A broth of exceptional quality will become gelatinous once refrigerated. This may require the addition of chicken feet, which you can easily source out through most local farmers, farmers markets or health food stores.
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