Ingredients

• 2 Packages of Kell Squires Pastures chicken frames (we use this many frames to get more collagen in our broth)
• 1 tsp salt (we use Redmonds Real Salt so we make it 2 tsp salt)
• 1 tbsp apple cider vinegar (this helps extract even more nutrients from the bones)

Now you could stop here and just add your water or if you’re looking for an extra savory broth add the ingredients below. 

• 3 stalks of celery, leaves & all, cut into large pieces
• 3 medium carrots, washed & unpeeled, cut into large pieces
• 1 large onion, peeled, cut into large pieces
• Small bunch of fresh parsley
• 4 cloves garlic, peeled and halved
• 3 bay leaves
• ½ tsp whole black peppercorns
• 8 cups of water or fill to rim of slow cooker

Directions

1. Place all your ingredients into 6-quart slow cooker and pour water over.
2. Turn slow cooker on low and allow to cook for AT LEAST 12 hours. If it starts to boil put it on “keep warm” Personally, we cook ours for a day and a half to two days. The longer it gets to cook the more nutritious and delicious it will be.
3. Strain broth into a large bowl with a fine mesh strainer or cheese cloth
4. Discard/Compost vegetables, bones, and herbs. (The frames still have a lot of meat left on them, so we take the time to pick that off. Goes great with noodles or on top of a mashed potato)
5. Pour into mason jars or airtight container and place in fridge overnight.
6. Next morning skim off the fat and discard or save for cooking.
7. When stored properly in airtight container will keep in fridge for up to a week, in the freezer for up to 6 months.