1. Gather cooked or roasted bones and place them in a large slow cooker
2. Pour cold water into the slow cooker, just enough to cover the top of the bones
3. Add 1-2 tablespoons apple cider vinegar (one tablespoon if using one chicken carcass, two if using multiple carcasses or additional bones)
4. Let sit for 30 minutes
5. After 30 minutes has passed, add dried herbs and cook on low for 6-8 hours
6. After 6-8 hours, chop vegetables and add to slow cooker. Cook another 6-8 hours
7. Pour the mixture into a mesh strainer with a bowl underneath. Be careful – this will be hot
8. Discard the bones and vegetables.*Optional – save the soft carrots for a side dish or carrot cheese sauce
9. If serving immediately, let cool slightly and scrape off the sediment from the top
10. If saving for later, let cool to room temperature then refrigerate overnight
11. After broth has cooled, scrape the top sediment off and place into mason jars, seal tightly, and freeze up to six months

Carrot Cheese Sauce

1. Combine carrots, broth, goat cheese, and nutritional yeast in a small saucepan. Cook on medium/low, stirring frequently until cheese has melted down. Transfer to a small food processor or blender and pulse until creamy