This was my 3rd chicken broth attempt. The first two weren't bad, but this one was SO GOOD! It's based on a recipe from The Primal Blueprrint Cookbook by Mark Sisson. There's lots of great stuff in there. Anyway, this is super easy and super aweome! It takes some time and planning ahead, but so worth it.
1 whole chicken
1 onion, chunked
2 celery ribs, chopped
2 carrots, chopped
1 bay leaf
6 whole peppercorns
4 whole garlic cloves
2 T apple cider vinegar
1. Remove chicken from packaging and rinse. Place chicken in slow cooker breast side up.
2. Add the onion, celery, carrots, bay leaf, peppercorns, and garlic.
3. Fill the slow cooker with enough water to just cover ingredients.
4. Add apple cider vinegar.
5. Cook on low for 8 hours.
6. Once it has cooked, set a large cutting board and a large bowl next to the slow cooker. Carefully remove the chicken from the slow cooker and place on cutting board. My chicken completely fell off the bone, so I had to retrieve it in pieces with tongs.
7. Let the chicken set and cool a bit.
8. After it has cooled, remove the meat from the carcass. This is easiest done with your fingers, which is why it needs to be cool, but still warm. Place the meat into the bowl you set out, and everything else back into the slow cooker.
9. Save your meat to eat later or make soup or something.
10. With all the extra bits back in the slow cooker, add some more water to about 1 inch from the top. Simmer for about 20 more hours, halfway through add more water again.
11. When 20 hours are up, turn off the slow cooker and let the broth cool for about an hour and a half. Ladle the broth through a fine mesh strainer into storage containers.
The bigger your slow cooker, the more chicken broth you get. I got about 10 cups. Homemade broth will keep in the refrigerator a few days and the freezer a few weeks. I use Bell plastic freezing jars, but you can also use ice cube trays to freeze the broth in. This broth is rich, so I mix it with equal parts water when I use it in recipes. Enjoy!