STOCK (Chicken/Beef)

Chicken Parts (Organic Pastured Poultry)
Or
Beef Parts (Organic Grass Fed)
2 Celery Stalks
2 Carrots
2 Bay Leaves
1 Large Head of Garlic (halved horizontally)
2 Yellow Onions (halved)
2 T Black Peppercorns (whole)
1/4 c. Organic Apple Cider Vinegar
Water to cover

When it comes to beef or chicken parts, I use bones, chicken-skin, and any odd meaty parts, like backs, necks, and wings. Chicken feet are optional, but using them will add a large amount of collagen to your stock. Put the above ingredients into a large crockpot or Stock Pot and cover with filtered water. Cook on low, overnight, or up to 24 hours. Pour through a large strainer to remove all but the liquid. Use this stock for sauces and soups. Save cooled stock in freezer.