Slow Cooker Chicken Bone Broth
How to Make Slow Cooker Chicken Bone Broth
- In a 6 quart slow cooker place all the chicken bones. Sprinkle in the salt and pour the vinegar over top. Fill with enough water to cover the chicken.Drop the bay leaves on top.
- set at low and let cook for 24 hours. Strain the stock through fine mesh strainer lined with cheesecloth. Discard the solids.
- Place the stock in zip lock plastic containers or any freezer container. Let sit in fridge overnight. Skim the fat that has hardened on top and discard. Store in fridge or freeze. It will keep a week in fridge or several months in the freezer.