Pasture-Raised Chicken Broth (Slow Cooker)

Ingredients:

• 1 chicken back with neck (Get yours here: Chicken Backs)
• 4–6 chicken feet (cleaned, outer skin peeled if needed - get yours here: Chicken Feet)
• 2–3 celery stalks, chopped
• 2 carrots, chopped
• 1 onion, quartered (no need to peel)
• 4 garlic cloves, smashed
• 1–2 garden tomatoes, chopped
• 1–2 garden peppers (bell or sweet/mild), chopped
• 1–2 bay leaves
• 1 tbsp apple cider vinegar (helps extract nutrients from the bones)
• Salt & black pepper to taste
• Optional: sprigs of fresh thyme or rosemary, or a handful of parsley stems
• Filtered water

Instructions:

• Prep the feet: If not already done, blanch the feet in boiling water for 30–60 seconds, then peel the outer yellow skin (it should slip off easily). Skip this step if using our pasture-raised chicken feet. They have already been cleaned and skinned.
• Layer your slow cooker: Add all the bones, feet, and veggies.
• Add water: Fill the slow cooker with filtered water until it just covers the ingredients (about 6 - 8 cups). Add more later in the cooking process, if needed.
• Season: Add vinegar, herbs, bay leaves, salt, and pepper.
• Cook: Set to LOW and cook for 12–24 hours (the longer the better for nutrient extraction). Skim off foam in the first hour if desired, but not necessary.
• Strain: Once done, strain through a fine-mesh sieve. Discard bones and veggies or compost.
• Cool & Store: Let broth cool. Store in jars in the fridge for up to 5 days or freeze for longer storage.

To turn into soup:

Add cooked chicken, fresh garden veggies, rice or noodles, and simmer for 20–30 minutes.