Chicken Stock

 Ingredients:

1 Rotisserie Chicken with the meat removed, skin, bones, and all connective tissue reserved

1 Tablespoon apple cider vinegar

1 teaspoon salt

1/2 medium onion, peeled and roughly chopped

1 rib of celery

1 medium carrot, peeled and roughly chopped

1 smashed garlic clove

1 bay leaf

6 cups water (filtered if possible)

Put everything in a slow cooker (or instant pot using the slow cooker setting on low) and let cook for 15 hours.

When finished cooking, take a large bowl and a place a fine mesh strainer on top (with cheesecloth if you have it and want it more thoroughly strained). Pour the stock through the strainer (and cheesecloth) into the bowl. Ladle or pour stock into jars. Store in fridge. This stock will become gelatinous once cooled, this is good!

This recipe is adapted from Natasha’s Kitchen.