Bones from 1 whole chicken, preferably organic,roasted *see notes
1 tbspapple cider vinegar
2carrots,chopped in 3
2 celery stalks,chopped in 3
5 black peppercorn
Add all ingredients to a slow cooker and fill with water. Cook on low for 24 hours. Allow to cool slightly and strain. Adjust seasoning.
Store in the fridge or freeze for later.
If not using bones from leftovers, buy organic bones from your butcher and roast in the oven beforehand. Using the bones from 1 chicken will produce a stock that is slightly jelly like once cooled. I sometimes use the bones from 2 chickens. This will produce a stock that sets like jelly once cooled.