Slow Cooker Chicken Broth and Shredded Chicken

1. If frozen, allow chicken to sit submerged in a bath of cool water over-night to defrost.

2. Remove chicken from packaging, remove giblet bag from cavity, and rinse chicken well under cold water.

3. Place the chicken and giblets into a crock pot or pot.

4. Fill with enough filtered water to cover 3/4 of the chicken.

5. Cover and cook on high for 3 hours, until a meat thermometer inserted into the leg or inner thigh (avoiding the bone) reads 165F.

6. Remove the chicken from the water, leaving giblets.

7. When the chicken is cool enough to handle, remove all of the meat using your fingers (gloves optional) and set aside for this week’s recipes.

8. Replace the bones and skin back into the pot with the giblets and liquid.

9. Add the apple cider vinegar. Cover and cook on low for a minimum of 6 hours up to 24 hours or until the bones crumble when pinched.

10. Carefully strain the broth through a fine metal sieve and discard the bones.

11. Use the broth immediately, store in the fridge for about a week, or freeze for future use in ice cube trays for quick defrosting.