• Add all the ingredients (carcass, chicken feet, garlic, onion, carrots, peppercorns, bay leaves) to a large stockpot or slow cooker pot
• Add just enough water to cover all the contents of the pot

If cooking bone broth on the stovetop

• Heat under medium high heat and bring everything to a boil. Once the water has come to a boil, skim off any foam and impurities that may rise to the surface of the pot. Reduce heat to low and bring to a simmer. Continue to cook with the lid covered for at least 5 to 6 hours (longer is better).

If cooking bone broth in a slow cooker

• Set slow cooker to 8 hours.

How to strain and store the bone broth

• Place fine mesh colander over a large bowl or large measuring cup to strain out the bone broth. I recommend also laying a cheese cloth or kitchen towel over the colander as well.Carefully pour the broth and contents over the colander or use a ladle to transfer.
• Once the broth has cooled down, store in air tight containers in the refrigerator overnight. The next morning, the fat will have separated from the broth and solidified at the top of the container. Use a spoon to remove the fat.
• Use the bone broth immediately to sip or for cooking. You can keep the bone broth in an air tight container in the refrigerator for 3 to 4 days. If not consuming within a few days, store in the freezer in a freezer safe container. The bone broth will keep in the freezer for about 6 months.