I recommend organic chicken for the primary ingredient for this recipe. And, whenever possible, use organic or locally sourced produce for the other ingredients.
Yields: 3 quarts, Prep time: 20 minutes, Cook time: 14 hours 30 minutes
3 pounds bone-in chicken parts and gizzards
12 cups filtered water
1 tablespoon apple cider vinegar
1 yellow onion, peeled and quartered
3 large carrots, cut into large dice
4 cloves garlic, smashed
2 stalks celery with leaves
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 bunch fresh parsley
- Place the water and chicken parts in a slow cooker and cook on high for 2 hours. Skim off any foam from the surface and remove the chicken. Shred the meat off the bones, and set the meat aside. Return the bones to the pot.
- Reduce slow cooker to low. Add all the remaining ingredients, except the parsley, to the pot and cook on low for 12 hours or on high for 6 hours. Turn off the pot, skim the fat off the top, stir in the parsley, and cover for 30 minutes.
- Strain the broth through a fine-mesh sieve or cheesecloth. Store in the refrigerator or freezer for later use. Scoop off any solidified fat before using.
Image Attribution: paulista/bigstock.com
Source: Danielle Walker, AgainstAllGrain.com.