Prep time: 5 min • Cook time: 4 to 8 hr • Yield: Six 1-cup servings

Ingredients

• 4-pound roasting chicken
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup roughly chopped onions
• ¼ cup roughly chopped celery
• ¼ cup roughly chopped carrots
• ½ teaspoon dried rosemary

Directions

1. Rinse and pat the chicken dry. Place it in the slow cooker with the onions, celery, carrots, rosemary and season with the salt and pepper.
2. Fill the slow cooker about two-thirds full with water (just enough to cover the carcass and bones, about 6 cups).
3. Cook on low for 4 to 8 hours.
4. As it cooks, after about 2 to 3 hours, you can remove the cooked chicken from the slow cooker and refrigerate or freeze the chicken for future use.
5. Before using the bone broth, strain and discard the bones, skin, cooked vegetables, and rosemary.

Notes If you buy a precooked roasted chicken, you can skip Step 1 and prepare the recipe before going to bed to wake up to a beautiful, delicious broth.