• 1 whole chicken carcass
  • 6 chicken feet, minimum (the more feet you add the more collagen it will have and gelatinous it will be!)
  • 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
  • 1 tsp salt (we use Redmonds Real Salt so we make it 2 tsp salt)
  • ½ tsp whole black peppercorns
  • 1 tbsp apple cider vinegar
  • 8 cups of water or fill to rim of slow cooker


  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. 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.
  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.