First and For Most I recommend a pot made of stainless steel or porcelain. I don’t suggest aluminum because the acid from the Apple Cider Vinegar may cause aluminum to leach into the Broth.
1 whole chicken carcass/bones (with or without meat)
2-4 chicken feet
any eggshells you have (Carefully wash eggshells in warm water to remove egg white.-Do Not remove the membrane it contains important nutrients for your joints)
2 chicken heads (If Desired)
1 whole garlic bulb ( You don’t even have to remove the skins if you don’t want to-I don’t)
1 large onion (Don’t remove the onion skin it will help your broth come to a richer color)
2 Tablespoons of ACV (Apple Cider Vinegar)
1-2 Tablespoons of Olive Oil
Sea Salt and Fresh Cracked Pepper to taste
Place Chicken Carcass/bones, Feet, Heads, and Eggshells in Crock-Pot.
Rough chop the garlic and onions add them along with the ACV and Salt and Pepper to the crock-pot. Add water till the chicken and vegetables are covered about 3/4 of the way. Now cook it on high until it starts to boil, immediately turn down heat to low and let simmer for 24-48 hours (I let mine cook for 48 hours). Add more water if needed up to the original height (about every 6-8 hours). After 24-48 hours your Broth should be a rich brown shade, almost like coffee, vegetables should be mushy and bones should crumble easily. Skim off any scum that comes to the surface. Use a fine mesh strainer to strain off all the bones, veggies and eggshells. You are left with a hearty chicken bone broth. Store in the frige or freeze. I like to pour the broth into ice cube trays and place in the freeze until frozen, once frozen I put them into Zip Lock bags for easy use.
NEVER cook or re-heat the broth in the microwave certain amino acids may convert into forms that can be toxic to the body when microwaved. (Lancet 89;2 (8676):1392-1393) Re-heat on the stove in a NON-aluminum pot.
NEVER let the stock boil or the fat will emulsify and will be cloudy with an off taste