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1 small organic chicken
3-4 chicken feet (optional)
2 carrots, coarsely chopped
2 celery, coarsely chopped
1 small onion, coarsely chopped (can leave unpeeled)
2 garlic cloves (can leave unpeeled and whole)
3 sprigs of thyme
1 tablespoon apple cider vinegar
1 bunch parsley, coarsely chopped
Filter water, enough to cover chicken and vegetables
Instructions
1. Place chicken (and optional feet) in a large (6 quart) Crockpot. (If you only have a smaller Crockpot, you can use chicken pieces or just the bones of a cooked chicken.) Add carrots, celery, onion, garlic, thyme and apple cider vinegar. Fill Crockpot with enough water to cover chicken and vegetables; leave one to two inches of space at the top so the broth doesn't overflow.
2. Cook on low throughout the day for about eight hours. Within the last 30 minutes of cooking, add the parsley.
3. Turn heat off and when cool enough, strain broth and store in the fridge or freezer. Reserve the meat for soups.
Image via @bonesandmarrowbroth
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