This is a great and easy (and cheap!) way to make chicken broth while avoiding your dietary restrictions. Feel free to adapt ingredients as needed.
- leftover chicken bones from other meals
- vegetables – onion, garlic, celery, carrot
- 2 bay leaves, any other desired spices
- 1 tbs cider vinegar (or another vinegar)
- kombu seaweed (optional) or a couple pinches of kosher salt
Fill crock pot with chicken bones, veggies, bay leaves, vinegar, and seaweed (if using). Pour water in until the crock pot is full.
Cover the crock pot and turn to low. Let simmer for 1-2 days. The vinegar will pull the minerals from the bones, and you will end up with a dark, rich broth.
Strain, then refrigerate or freeze for later use. Freezing in muffin tins or ice cube trays works well – then pop them out and keep in a large ziploc bag in the freezer until needed.
Don’t forget to save your chicken bones from your meals for your next batch of broth!