4 pounds chicken necks/feet/wings
3 carrots, chopped
3 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed
1 teaspoon Himalayan salt
1 teaspoon whole peppercorns
3 tablespoon ACV
2 bay leaves
3 sprigs fresh thyme
5-6 sprigs parsley
1 teaspoon oregano
18-20 cups cold water
Place all ingredients in a 10 quart capacity crock-pot. Add in water.
Simmer for 24-48 hours, skimming fat occasionally.
Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
Let stock cool to room temperature, cover and chill.
Use within a week or freeze up to 3 months
Click here for Beef Bone Broth recipe