Slow Cooker Bone Broth

As I have quite an amount of chicken bones in the fridge (from de-boning of chicken thighs), I decide to make chicken broth; which can be kept in the fridge/freezer; and to be use anytime.

Ingredients: (makes 10 to 12 cups)

1.3 kg chicken bones, with some chicken feet

2 tbsp. apple cider vinegar

1 large onion (peeled and chopped)

2 medium carrots (peeled and chopped)

2 celery ribs (chopped)

4 medium cloves garlic (with skin on and crushed)

2 dried bay leaves

1 1/2 tsp. whole white peppercorns

2 tsp. salt (or more to taste)

3 slices fresh ginger (unpeeled)

Methods:

• Blanch the chicken bones and chicken feet with boiling water, to get rid of any impurities and drain.
• Lay and stack the bones, feet and the rest of the ingredients from the bottom of the slow cooker upwards.  Fill with 12 cups of water, making sure water covers the ingredients.  Secure lid and cook on low for 15 hours.  (you can cook for up to 24 hours, but I did not).

• To finish - remove all the ingredients.  Strain the stock through fine mesh strainer and season with additional salt to taste.  I did not season at this time, instead, I will season during time of cooking.  Let it cool completely.  Transfer to containers/ceramic bowls and refrigerate until completely chilled, about 6 hours or overnight.  Skim off any fat on the surface, if necessary.

• To store the broth - keep up to 5 days in the fridge, or 3 months or more in the freezer.

This recipe is adapted from 'Inspiredtaste.net.'