• Pre-Heat oven to 400°F

• Prepare the vegetables by cutting them into smaller portions, no need to do small as they will be discarded later.

• Place the chicken, onion and garlic onto a baking sheet, line with foil for easy clean-up. Place the sheet into the oven at 400°F and set the timer for 20 minutes.

• Then continue by transferring ingredients from the baking sheet to a Slow Cooker. Add the rest of the ingredients including the water. 

• Set slow cooker on Low, place lid on top (do not seal your Slow cooker with hooks if yours comes with hooks).

• Cook for 24hrs

• After 24 hours; remove large pieces from the bone broth, then continue to strain broth through a cheesecloth into a heat safe container, like a mason jar.

• Seal the container, cool until safe to transfer to the refrigerator.

• Scoop fat out before using, fat solidifies when cooled, makes it easier to remove.

• Broth is ready to use in your favorite soup recipes or any recipes calling for Chicken Broth.

~ Making Broth from Bones and cooked on low for 24 hours is more nutritious rather than from pressure cooking or high heat. The longer process ensures all the nutrients and collagen from the bones is extracted into the broth. So many great benefits from drinking Bone Broth.