1 fully cooked chicken - I usually do this within 24 hours of eating a roast chicken dinner
2 stalks of celery
2 whole carrotts, do not peel
1 whole shallot
6 cloves of garlic
1/2 c. of apple cider vinegar
3 tbsp. sea salt
Place chicken in crockpot. If you are only down to just the bones, you can do this recipe. Add the various ingredients. Add water till it covers the chicken.
On the day I made mine, I had some carrots and celery I had frozen myself in my freezer so I used those. At other times, I would dump in the veggies whole.
Cover and turn on the crockpot to low or 8/10 hours if you have one of those types like I do. Let simmer for 8 to 10 hours. Remove lid and allow to get to room temperature. This takes mine about an hour. I then place it in the fridge overnight to cool it completely.
In the morning, I take out my large silver bowl and large silver colander and put one inside the other.
And, I separate out the chicken. I separate every little piece of meat off those bones! I place it in bags to use later for chicken noodle soup or quesadillas.
I then drain the rest of the contents of the crockpot through my colander and I am left with the broth. I usually just throw the contents away. If they weren't full of bit of chicken I would just feed it to my chickens, but I don't want them trained in cannibalism.
I then pour 2 cups of broth into each of my freezer containers. My freezer containers are nothing fancy. Over the years, I have save our lunch meats containers and repurposed them into freezer containers.
Then, you can just freeze normally. Pull out whatever you need whenever you need it. This times yeild was 12 cups of broth and 4 cups of chicken which I separated into 2 bags for soup. That is my typical broth yeild each time. The meat varies due to the size of the chicken or my kids appetites!
I love making broth this way. It is savory, and I love knowing I am feeding my family a broth that is very good for them and filled with good pronouncable ingredients. Bon appetit!