The Best Chicken Broth: Using Your Chicken Left Overs

Vegetables: I typically add a halved onion some carrots, and celery. However, feel free to get creative! If you have other vegetables that need to be used up—like garlic, leeks, or even the ends of green onions—throw those in as well.
Water: Enough to cover the chicken and vegetables in your pot. We use filtered water.
Apple Cider Vinegar: Just a splash about 1-2 tablespoons helps to draw nutrients from the bones and makes for a richer broth.
Optional Herbs and Spices: Bay leaves thyme, peppercorns, or parsley can add extra flavor, depending on what you have on hand.
Salt: I prefer to hold off on adding salt until I use the broth in a recipe. This way I can control the seasoning for each dish.

Prepare the Carcass: Place your leftover chicken carcass in a large pot or slow cooker. If you have chicken feet or necks from your local butcher, add those in! They’re packed with collagen, which makes for a gelatinous and rich broth.
Add Vegetables: Chop up your vegetables and toss them into the pot. Don't worry about chopping them finely; they will be strained out later.
Fill with Water: Pour in enough water to cover everything.
Incorporate Vinegar: Add the splash of apple cider vinegar. This small step will work wonders in extracting flavor and nutrients.
Bring to a Boil: Heat the pot on high until it reaches a boil. Once boiling, reduce the heat to a gentle simmer.
Simmer: Let the broth simmer for at least 4-6 hours. If you're using a slow cooker, set it on low and let it go for 8-12 hours. The longer you simmer, the richer the broth will become. You can even simmer it overnight for maximum flavor. I've let mine sit simmering for several days. Adding in more water.
Strain the Broth: Once your broth has reached the desired flavor, strain it through a fine-mesh sieve into another pot or bowl. Discard the solids—your chicken carcass and vegetables have done their job!