2-3stalks of celery, roughly choppedinclude leaves
1head of garlic cut in half
2tsbpraw apple cider vinegar
2-3 bay leaves
8-10 whole peppercorns
Put the whole chicken and chicken carcass into the large crockpot2. Roughly chop the vegetables, add to the crockpot3. Cover with a gallon of filtered water4. Add raw apple cider vinegar, bay leaves, salt and pepper to the crockpot.5. Turn the crockpot to the low setting for 24 hours6. Strain the broth, add some ice, but not too much to cool the broth down quicker. Put in a glass jar and refrigerate overnight.7. Scrape off the solid fat from the top and throw away. Store in various sized glass containers and freeze.
Use free range chickens and organic ingredients whenever possible.