1 whole free-range organic chicken cut into several pieces or 4 lbs chicken backs( you can have butcher cut up chicken for you if you wish, I like to remove breasts and leave skin on to roast for sandwiches)
12 cups of filtered water
2 Tablespoons of apple cider vinegar
1 medium onion chopped
2 carrots chopped or 1 cup of baby carrots
1-2 bay leaves
5 cloves of garlic, chopped
Rinse chicken pieces and add to crock pot. Add vinegar, onion, carrots, bay leaf and garlic into crockpot. Top with water.
Turn crockpot on low, cover and cook overnight or at least 6-8 hours. Remove meat from bones (if using whole chicken) when it is cooked through (about 4 hours) and add bones and carcass back in and keep on low overnight. Use meat for a soup or curry.
Strain stock through a colander and pour stock into freezer proof jars. I keep one jar in the fridge and the rest in the freezer. I place them in the refrigerator as I need them. Stock will last in the fridge in a sealed container for approximately 7-10 days.