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Ingredients
- 4 quarts Water
- 1 teaspoon Salt
- 2 tablespoons Apple Cider Vinegar
- 2 large Onions unpeeled and coarsely chopped
- 2 Carrots scrubbed and coarsely chopped
- 3 Celery Stalks coarsely chopped
- 1 bunch Parsley fresh
- 2-3 Garlic Cloves lightly smashed
- 2-4 lbs. Meat or Poultry Bones
Ingredients
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Instructions
- Place all ingredients in a large slow cooker set on high. Bring to a boil, then reduce the setting to low for 12-24 hours. The longer it cooks, the better it tastes! Strain the stock through a fine mesh strainer or coffee filter into a large bowl, and discard the waste. If you don’t have a slow-cooker you can still reproduce this recipe on a stovetop, with a large pot on low heat.
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