Slow Cooker Chicken Bone Broth Recipe
2 pounds chicken bones leftover from roasted chicken, preferably organic
2 stalks celery roughly chopped
2 carrots skin on, roughly chopped
1 yellow or white onion roughly chopped
1 green bell pepper roughly chopped
1 head of garlic
1/2 cup fresh parsley
1/4 cup fresh thyme
2 sprigs rosemary
2 bay leaves
1 tablespoon whole peppercorns
8-10 cups filtered water or enough to cover ingredients
Rinse vegetables and herbs and place into a slow cooker.
Add chicken bones and all remaining ingredients to slow cooker and cover with enough water so that all ingredients are submerged.
Turn on slow cooker to low heat and let cook for 12-18 hours.
Remove from heat and carefully separate the vegetables and bones from the broth.
Strain the broth into a bowl through a colander, and strain once more through a cheesecloth to remove any remaining particles.
Pour broth into an airtight jar and store in the refrigerator for up to a week, or freeze for up to 3 months.