Remove bird and allow to cool down to warm temp.

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This is the best and easiest time to remove meat from the bone.  Do it quickly by hand, setting meat aside for future meals. Usually, I’ll place the meat in a quart canning jar, and place in my refrigerator.

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Place ALL bones, and other parts of bird (skin / joints / connective tissues / neck / feet / organ meats, if available) in stock (or crock) pot.

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Add in fresh or roasted veggies, and cover completely with water.  Bring to boil, then turn back heat to maintain a steady simmer.

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Wine or apple cider vinegar added during this time supplies acid needed to draw the minerals out of the bones and into the broth.

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Good, nutritious broth takes at least 12 hours to cook.

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Time and heat is what causes ALL the bone nutrients, gelatin and minerals to transfer into the water, so don’t short yourself on time at this point. (Remember, it can be on your schedule:  I’ve gone as long as 30 hours when the opportunity to remove the pot from heat did not present itself!)

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Monitor occasionally to ensure water has not evaporated.  When done, remove from heat; allow to cool.