Put your bones (make sure all the meat has been cut off if you didn’t eat it all) in the crock pot and cover them with cold, filtered water. You can use the bones from a whole chicken that you roasted, or the bones from cut up pieces you used if you don’t cook whole chicken. If you don’t have enough bones from one meal (say you only cooked 2 pounds of chicken for a meal), put the bones in the freezer until you have enough. OR you can make a smaller batch. Just use less water.
Add the apple cider vinegar and the vegetables, herbs, and salt you are using. The vegetables and herbs are optional and used for flavor. You can make bone broth without them. The apple cider vinegar is important as it helps draw out the minerals from the bones. Allow this to sit for about an hour before you turn on the slow cooker. This gives the apple cider vinegar time to do its job.
Cook on low for 12-24 hours. I usually turn it on in the evening after dinner and finish it the next afternoon. 8 hours is the minimum you should let it cook, but 18-24 hours is optimal.
Once you have finished cooking the stock, allow it to cool a bit. Then you’ll want to remove the bones and vegetables from the liquid. I use a fine mesh strainer to get them out and use the back of a wooden spoon to squeeze all the liquid from the vegetables.
Next, you want to strain the liquid again. I pour it through the strainer again into an extra large measuring cup (in batches).
Now you are ready to store your stock. I put mine into large wide mouth mason jars. Any air-tight container will work. You can store it in the fridge and use it within 3-5 days or store it in the freezer. I always have chicken stock in the freezer. I use glass mason jars to freeze it; just make sure you don’t fill them too full or the glass will break. I’m speaking from experience, unfortunately.