24 Hour Crockpot Bone Broth
Servings: 1 crockpot full
- 1 leftover roasted chicken carcass
- 2 tablespoons apple cider vinegar
- 1 organic yellow onion, halved, peels left on
- 2 carrots, cut into thirds
- 2 stalks celery, cut into thirds
- 2 dried bay leaves
- Generous sprinkle of black peppercorns
- Generous sprinkle of rock salt
- Water to cover
Place the roasted chicken carcass in the body of a large electric slow cooker. Add the apple cider vinegar, onion, carrots, celery, bay leaves, peppercorns, and salt. Pour water over the top to cover the chicken.
Cover with the lid and cook on low for 24 hours, or until the bones of the chicken crumble when pressed between your fingers. When it’s done cooking, ladle the broth through a cheesecloth or fine mesh strainer to remove the solids. Let cool slightly, then store in lidded mason jars in the fridge for up to 3 days. Enjoy as a warming beverage in the morning instead of coffee, or as an afternoon pick me up.