Using the remains of cooked carcasses, put in the electric oven roaster on 225. Pour a 2 tablespoon of apple cider vinegar over the bones and add celery, carrots, garlic, and quartered onion. (Just break the garlic up, you don't need to peel it. The onion just needs to be cut a few times so you can disperse it in the crockpot. You don't need to take the skins off.) Add seasonings: fresh parsley if I have it or dried parsley, Salt-and-pepper, can add more after your broth is done cooking. Then just fill it up to the brim with water. Cook on low anywhere from 18 to 24 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids (keeping the carcasses if you plan to make more stock immediately). Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Use 2 half bottles of frozen water in the pot to help cool throughout. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer (in 1 cup portions) for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
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|Serving Size: 1 (13565g)|
|Recipe Makes: 1|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 558.9mg||19 %|
|Potassium 462.4mg||12 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 20.6g|
|Protein 3.3g||5 %|
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Calories per serving: 115
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