Recipe:
Free-range chicken carcass
about 4 quarts filtered water
1/2 c. apple cider vinegar, unfiltered and unpasteurized - like Bragg's brand
salt
garlic, optional
juice of 1/2 lemon, optional
flat leaf parsley, optional
Instructions:
Place ingredients in slow-cooker on LOW for 12+ hours. Let broth cool, then refrigerate. Once the fat solidifies, you can skim it from the top.
I like to make a whole chicken, remove the meat and put the carcass back in overnight.