Once I successfully achieved the Ham Bone Soup recipe via crock pot, I was totally obsessed with making my own chicken bone broth as well. I found a great recipe online at Wellness Mama. I liked it because it was specific yet simple. And, anything I can throw into a crock pot to do the work for me is my favorite.
I end up with 1-2 rotisserie chicken carcasses every week because we buy those in my house for weekly lunch/dinner supplemental meals. For years I've just thrown them away, but now, I put the entire thing including skin, bones, ligaments, etc (everything outside of the meat I strip off) into a gallon sized ziplock until I'm ready to chuck it into the crock pot. If I only had one chicken, I freeze it until I have 2. You should also save any bones that come from chicken pieces that you've cooked yourself, beef bones, ribs, etc... don't discriminate!
Also, bone broth is severely good for you. SEVERELY. I did a little bit of research and found the following benefits:
+ Heal the gut: Gelatin helps seal up holes in the intestines
+ Immune support: High concentration of minerals
+ Look younger: Rich source of collagen
+ Protect joints: Glucosamine and chondroitin sulfate
+ Sleep better/More energy: Glycine
Not to mention, it's economical - what else are you going to do with your expensive organic chicken carcasses and left over vegetables?
2 lbs chicken bones (this is approx 2-3 full chicken carcasses depending on size)
4 large carrots, rough chopped
2 stalks celery, rough chopped
1 sweet onion, rough copped
1 gallon of filtered water (16 cups)
2 Tbsp Apple Cider Vinegar
*Throw everything into the crock pot and cook on low for 24 hours. Yes, 24! Then strain the broth out and store.
+"Rough chopped" is no exaggeration. Your bone broth will not taste better if you carefully dice your veggies into perfect segments. Just cut big ole sections of it and throw it in. It's not meant for consumption, just flavor and nutrients.
+The Apple Cider Vinegar is the most important ingredient. It helps break down the bones, gelatin, and other good-for-you substances during the cooking process. Don't think you can just skip it because it's only 2 tbsp.
+You'll be doing yourself a favor if you have a fine mesh metal strainer. A colander won't work, it will let too many particles through. Professional broth makers go to the trouble of putting the liquid through cheesecloth to ensure every bit is out, but I find a mesh strainer gets it separated just fine.