Homemade Chicken Stock
Chicken bones from 1 free-range chicken (optional: add in some chicken feet and/or chicken gizzards)
1 large onion, roughly chopped
2 large carrots, roughly chopped
3 large celery stalks, roughly chopped
2 Tbsp apple cider vinegar
4 quarts (or 16 cups) of filtered or spring water
1 bunch of fresh parsley
1. After I roast a whole chicken and remove the meat, I use the bones to make chicken stock. Roughly chop up the vegetables and add them to a large slow cooker.
2. Add in the chicken bones, apple cider vinegar, and as much of the water as will fit in the slow cooker.
3. Heat the stock on low heat in the slow cooker for at least 12 hours, or as much as 24 hours. I like to cook it for the full 24 hours to get as much taste and deep chicken stock color as I can.
4. About 30 minutes before the stock is done, add in the bunch of parsley.
5. When the stock is finished, strain it well. Pour the reserved stock into mason jars and put the lids on tightly. Keep the stock in the refrigerator. If you want, you can also put the stock in jars that can be frozen and freeze them. This recipe usually makes about 3 quarts. The chicken bones can be re-used over and over to make more chicken stock until the bones start to disintegrate.