1 package of Honeysuckle Farm Chicken Backs and Necks or a carcass of a roasted chicken
2-3 carrots, coarsely chopped
2-4 ribs celery, coarsely chopped
1-2 large onions, quartered or coarsely chopped
1 tablespoon fine sea salt
3 tablespoons apple cider vinegar or 1/4 cup white wine (to help draw out the flavor and marrow out of the bones)
-----Any combination of the spices below- this is so flexible and forgiving so season from the heart!-----
5-6 cloves of garlic
1 tablespoon whole black peppercorns
3 sprigs of thyme or 2 tablespoons dried thyme
3 sprigs of rosemary or 2 tablespoons dried rosemary
3 sprigs of oregano or 2 tablespoons dried oregano
2-3 bay leaves
Place all ingredients in a slow cooker or stockpot and cover with 4-6 quarts water ensuring the bones are covered with water. Set your slow cooker or burner on low. Cover pot and simmer on low for 12-24 hours. Check periodically and skim scum or impurities from the top and discard.
Strain the bones and solids off of the liquid stock. Store stock in jars tightly covered in the fridge for up to 2 weeks. For longer storage freeze for up to 12 month or pressure can.