Slow Cooker Chicken Stock (Bone Broth)

Place chicken carcass and any skin or juices into a 6-quart slow cooker. Sprinkle with salt and pepper. Add apple cider vinegar and top off with water. Put the lid on the slow cooker and set it to low.

Let cook for 8–12 hours. The smaller bones will break and crumble when pinched. Strain out the solids with a mesh ladle and strain the stock through cheese cloth before using or storing.

The stock can be used right away or stored for later use. It will keep up to a week in the fridge or several months in the freezer.