Slow Cooker Chicken Bone Broth

Bones from 1 whole chicken or 2-3 lbs. Bony chicken parts such as necks, backs, breastbones, and
wings (Roasting a chicken and removing the meat for other meals is an easy way to obtain bones.)

4 quarts filtered water
2 tablespoons Bragg’s Raw Apple Cider Vinegar
1 large onion
2 carrots
3 celery sticks

Cover chicken bones with filtered water in a slow cooker (Crock Pot) and add Bragg’s Raw Apple Cider
Vinegar. Coarsely chop vegetables and add to pot. Set temperature on low and cook for 12-24 hours.
Remove bones and strain broth. This process can be repeated and broth combined if desired. Store in
refrigerator and use within one week or freeze in smaller quantities for later use.