Prep time: 15 minutes
Cook time: 24hrs in a slow cooker, 90 minutes in an instant pot
Makes: approximately 3 quarts
About 3 lbs of pasture-raised chicken bones (raw or cooked)
enough water to cover the bones by 2 inches (about 3 quarts)
1 medium onion, chopped into large chunks
1 Tbsp apple cider vinegar
1 Tbsp minced garlic
1 Tbsp pink or Redmond’s Real Salt
4 bay leaves
2 tsp herbs de Provence (optional)
1. Combine the bones, onion, apple cider vinegar, garlic, sea salt, and bay leaves in a slow cooker or instant pot. Pour enough water on top to cover the bones by about 2 inches (but don’t overflow your pot! Make sure you leave at least an inch of space from the top.)Secure the lid.
2. For a SLOW COOKER, cook on LOW for 24 hours.
For the INSTANT POT, press manual and set the timer to 90 minutes.
4. Transfer the bones, bay leaves, onion, and leftover garlic from the broth to a bowl using a slotted spoon. Allow them to cool before throwing them away.
5. In batches, transfer the broth from your pot to a large bowl by straining it through a wire mesh sieve (or large strainer). Allow to cool in the bowl slightly before transferring to glass jars to store in the refrigerator.