For chicken bone broth, I use the carcass of a roasted pasture-raised bird. Once I remove most of the meat from the carcass, I put it into my crock pot (I use this one) and cover it with filtered water. I also add two chicken feet (you can get these from a specialty grocery store or your butcher if you have one) and the neck that came with the bird when I bought it. The chicken feet might seem gross, but they contain the most collagen of any part of the bird and will help your broth gel.Add 1/4 cup white wine or apple cider vinegar and let it sit for 45 minutes to an hour so that the acid can leach the minerals from the bones.

Then, turn on your cock pot on low for 10-12 hours.

Once it is finished, wait for the stock to cool a bit before handling. Lay cheesecloth over a fine mesh strainer and strain the broth through it. Compost the bones and vegetables.

I usually store my broth in the fridge in glass mason jars marked with the date, or in the freezer in ice cubes. It will last about a week in the fridge.