Basic Chicken Broth
1 5-pound chicken 2 large carrots 2 large stalks of celery 1 head garlic 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 large yellow onion 2 teaspoons of Real Salt (or sea salt of
your choice) 2 teaspoons of black peppercorns
Place chicken in large slow cooker. Rinse off carrots, celery, garlic, and herbs. Chop ends off carrots and celery, then chop into large chunks. Chop ends off onion, peel off outside layer, then chop into big chunks. Slice the head of garlic in half. These don’t have to look perfect. The less time you spend, the better! Add to cooker. Sprinkle herbs, salt, and peppercorns on top. Cover with water to 2 inches above the chicken and veggies. Set the slow cooker on high and cook for about 12 to 15 hours. You want a slow simmer, so adjust accordingly. When broth is finished, allow it to cool slightly. Pour the broth through a strainer into another large bowl. Transfer the strained broth to a glass container and put in the fridge.
PRO TIP: This broth is perfect for freezing to enjoy later!