Ingredients:

1 Chicken Carcass or Bones from previously roasted chicken

2-3 Cups Vegetables (carrots, onions, celery, and garlic)

1 Sprig Thyme

1 Sprig Rosemary

1 Tablespoon Salt

1 Teaspoon Pepper

2 Bay Leaves

10 Cups Water

Step 1 – Bring to a Boil

Add all ingredients to your crock pot. Cover and bring to a low boil.

Step 2 – Simmer

Simmer for 10-12 hours or up to 24 hours. Be sure to add more water if needed to keep the bones and vegetables covered.

Step 3 – Strain

Strain the broth. I use a fine mesh strainer. If you want your broth extra clear, strain a second time through a cheese cloth.

Storage

After the broth has cooled you can skim the fat off, if you prefer.

Broth should be used or frozen within 4 days.