| 10 | 1450 | 17 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 24 h | 8 |
| 1 1/3 kg | Chicken bones (or 1 turkey frame) |
| 2 small | Yellow onion (peeled, cut into quarters) |
| 2 medium | Carrots (peeled, scrubbed, cut into large chunks) |
| 3 medium stalk(s) | Celery (washed, cut into large chunks) |
| 4 clove(s) | Garlic (peeled, smashed) |
| 1 piece, 1-inch | Ginger root (washed, peeled, optional) |
| 1 leaf | Bay leaf |
| 10 peppercorn | Peppercorn (optional) |
| 1 tbsp | Apple cider vinegar |
| 16 cup | Water (to fill slow cooker) |
Place bones and chicken feet, if using, into a large stock pot.
Add onions, carrots, celery, garlic, bay leaf and peppercorns.
Fill pot with enough water to cover the bones.
Add apple cider vinegar (this helps leach minerals and collagen from the bones as it cooks and is a crucial ingredient).
Bring to a boil and skim the scum that rises to the top with a large spoon.
Reduce heat to LOW and simmer, covered, for 24 hours adding additional boiling water, if needed, to keep the bones submerged.
After 24 hours, remove from heat and allow the broth to cool slightly before straining through a fine-mesh strainer.
Broth may be stored in Mason jars with lids in the fridge for up to 5 days (remove layer of hardened fat before use).
To make AIP friendly: Remove Peppercorn
| Vegetables | 0.8 |
