Homemade Chicken Broth

For many years I have used commercial chicken broth until sometime last year when I started to make my own.  If I had known how easy it was I would have started to make it a long time ago.  The taste of homemade broth is so much better than the commercial brands.

I had some chicken parts in the freezer from where I had cut apart a whole chicken for the breasts, legs, and thighs which left me with the backbone and neck.

I thawed those parts out and put them into a crock pot with:
2 small purple onions, cut into chunks
4 carrots, washed but not peeled and cut into chunks
fresh thyme
a few cloves of garlic, peeled (I only let them stay in the pot for a little while, just wanted to add flavor but not over power it)
Add enough water to cover the parts and vegetables and then add about 1/4 cup of vinegar.

Let the crock pot cook on high for about 2 days.  You want the meat to fall off of the bones and for the vegetables to be soft.

Once the broth is done, strain the parts and broth through a fine mesh colander squeezing out any and all broth.  Pour the broth into canning jars and let sit in refrigerator for a day for the fat to settle to the top.  Once the fat settles to the top, scoop fat off the top and then place jars in freezer.

I got about 5 quart jars and 1 pint jar of broth.

This post is linked at Monday Mania on The Healthy Home Economist, Sunday Night Soup on Easy Natural Food.