Step 1

Add all ingredients except the water to a 6-quart slow cooker. Pour 12 cups of purified water over the cooked chicken bones & veggies, or until the water is a couple of inches from the top of the ceramic insert.

Step 2

Cover with the lid and cook on the high setting for 5 1/2 hours or until the broth is golden & fragrant. (It should take 2-3 hours for the broth to reach a simmer.)

Step 3

Strain the broth into another pot through a fine-mesh sieve or colander covered in cheesecloth. Discard the solids and let the strained broth cool on the counter. Transfer to jars or a big pitcher to store in the refrigerator overnight.

Step 4

The next day, the broth should have a layer of solidified chicken fat (schmaltz) on top and (if you used enough bones) will be slightly jiggly from the gelatin content (if it's not, no worries). If desired, scoop off the fat and use it in other recipes in place of cooking oil.

Step 5

Consume the chicken bone broth within 4-5 days OR portion into airtight containers (leaving a few inches for expansion) and freeze for up to 6 months.