Bones and carcass from one whole roasted chicken
2 Carrots roughly chopped
3-4 Celery stalks chopped
1 Onion quartered
1 T Apple Cider Vinegar
Water
Put carcass, carrots, celery and quarters onion in large stockpot. Fill pot with water to about 2 inches from the top. Place over medium low heat to bring to a boil. Reduce heat and simmer for at least 10-12 hours. Add more water if necessary during the day. Strain and put into air tight containers.
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