Whole Chicken
Onion
Garlic
Salt
Thyme
2 Carrots
2 Celeries
2 Tbsp Apple Cider/Vinegar
1. Roast chicken in oven with onion, garlic, salt and thyme.
2. Take meat off and place carcass and sauce in slow cooker.
3. Add carrots, celery, apple cider/vinegar and fill with water until all is covered.
4. Boil until bubbles and then turn to low.
5. Continue to slow cook on low for three days.
6. You can consume broth during this time, removing no more than a 1 litre at a time and replacing fluids with water.
(For e.g. If you put on in the morning, you can scoop out at night and cover chicken with water. The the next morning the same and that eve again.