Chicken Bone Broth
Bones and neck from Linden Grange chickens, about 3 pounds
2 carrots, unpeeled, cut into chunks
2 celery stalks with leaves, cut into chunks
1 onion, quartered
6 garlic cloves, unpeeled
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon black peppercorns
12 cups of water or as needed
Preheat oven to 400 degrees F.
Place chicken bones, carrots, celery, onions, and garlic on a baking sheet. Drizzle with olive oil and toss to coat.
Roast for 30 minutes. Stir halfway through.
Transfer bones and vegetables to a 6 quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water.
Cook on low for 24 - 48 hours. Add 1 to 2 cups of water during the cooking process as needed to keep bones covered.
Strain broth using a fine mesh strainer. Pour into jars and store in refrigerator.
Note: Save leftover chicken carcasses in freezer until you have enough.