Crock-Pot Chicken Broth

Place chicken or frame, giblets, celery, bay leaves, and onion in large crock pot. Fill with filtered water, leaving 1 inch at the top. Add in vinegar. Let sit at room temperature for 1 hour. (This helps the ACV pull minerals from the bones).Allow the stock to cook for 24 hours on low heat. (Check at 12 hours to make sure water level is still good. Add more water if needed.) If using a whole chicken, you can remove the meat at this point and store for uses in soups, tacos, etc. (The meat is so tender. I just use some tongs and pull it right off the bones).Remove no more than half of the liquid. Strain. Use right away or store. (Chicken stock freezes really well!)Add more filtered water. Repeat step 3: adding water (as needed) every 12 hours, and taking out stock ever 24. You can repeat this for 3 - 5 days. You want a nice rich caramel color. Good broth will become gelatin-like once cooled.Note: When freezing stock, be sure to leave space in your container for expansion. If using glass, make sure to cool before putting in freezer to keep glass from breaking. You can also freeze stock in ice cube trays... they are the perfect size for making sauces!