Making nutritious and rich chicken broth has never been easier. After plucking this meatless bird, put everything in the slow cooker and add water and a secret ingredient. The skin, bones and cartilage will transform and become a rich stock in the morning that can be used immediately or saved for later use.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoons apple cider vinegar
Place the chicken carcass and any skin or juices in a 6-quart slow cooker. Sprinkle with salt and pepper. Add apple cider vinegar and top up with water. Put the lid on the slow cooker and set it to low heat.
Cook for 8 to 12 hours. Small bones break and crumble when pinched. Strain the solids with a mesh ladle and strain the broth through cheesecloth before using or storing.
Stock can be used immediately or stored for later use. It will keep for up to a week in the refrigerator or several months in the freezer.