1tablespoonvinegar(preferably raw apple cider vinegar)
Instructions
Remove meat from a cooked chicken. Place carcass in a slow cooker or large saucepan.
Cut onion in half, and then quarter each half. (You can use the onion unpeeled, or peeled. There are additional nutrients in the peeling, and it will be removed at the end.) Cut celery and carrots in chunks. Add these vegetables to the pot as you cut them.
Add anything else you want like herbs, parsnips, turnips, fresh ginger, garlic cloves, etc. It’s a good time to throw in some vegetables that need to be used up. (You will strain them out. They are just for flavor.)
Add leftover broth (If you slow cooked the chicken in water) and enough additional water to fill up to about 1/2-inch from the top. If you’re using the carcass of a roasted chicken, just use water. Add vinegar. Cover with lid. Turn slow cooker to low, or bring to a simmer in a saucepan.
Cook 12-24 hours. Check after a few hours and skim off any foam that may have formed on top. Add more water if needed.
Cool slightly. Place a colander inside a large bowl and strain to remove vegetables, bones, etc. Place the broth, covered, in the refrigerator to cool completely. The fat will rise to the top and solidify. Use a spoon or spatula to skim most of it off. You can discard it or use it in place of butter or oil in another recipe. Just keep it refrigerated and use within a week.