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12 lb of bones, raw or roasted (I like to roast or slow cook a chicken, remove the bones and add them to the slow cooker with the rest of the ingredients)
23 large carrots
23 stalks celery
12 large onions
bunch of herbs (I like thyme and parsley)
garlic clove or two
12 tbsp apple cider vinegar (optional- this helps extract minerals from the bones)
68 cups of water


To make:
1. Add all ingredients to slow cooker, filling with 6-8 cups of water.
2. Cook on low heat for 12-24 hours. Broth is ready when it’s golden in color and bones crumble when squeezed. Strain, transfer to mason jars and store. Keeps for about 1 week in the fridge, or transfer to bags and store in the freezer.



Note: some fat will form on top of the broth when cooled- you can scrape this off or let it melt in to whatever soup or stew you are making.