chicken bones (I used one whole chicken carcass and 20 thigh bones)
water (just enough to cover the bones in your slow cooker, I used about 11 cups)
1–2 tablespoons apple cider vinegar
1/2 – 1 whole onion
3–4 large carrots
2 stalks of celery or the tops (leaves included) of 4 stalks
1 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoon salt
2 bay leaves
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Carrot Cheese Sauce (serves 1)
3–4 of the reserved cooked carrots
3 tablespoons bone broth
1 tablespoon goat cheese
1 tablespoon nutritional yeast
Instructions
Gather cooked or roasted bones and place them in a large slow cooker
Pour cold water into the slow cooker, just enough to cover the top of the bones
Add 1-2 tablespoons apple cider vinegar (one tablespoon if using one chicken carcass, two if using multiple carcasses or additional bones)
Let sit for 30 minutes
After 30 minutes has passed, add dried herbs and cook on low for 6-8 hours
After 6-8 hours, chop vegetables and add to slow cooker. Cook another 6-8 hours
Pour the mixture into a mesh strainer with a bowl underneath. Be careful – this will be hot
Discard the bones and vegetables.*Optional – save the soft carrots for a side dish or carrot cheese sauce
If serving immediately, let cool slightly and scrape off the sediment from the top
If saving for later, let cool to room temperature then refrigerate overnight
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
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