• 1 chicken carcass

• 8 cups of water

• 1 head of garlic with the top chopped enough just enough for top of the garlic cloves to be exposed

• 4 sticks celery or 1 tablespoon dried celery seed

• 5 medium carrots chopped into large chunks or havles

• 1 large onion, cut in half

• 1 teaspoon ground black pepper

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground pink Himalayan sea salt

• 1 teaspoon corriander

• 1/2 teaspoon thyme

• 1 teaspoon dried oregano

Step 1

Turn your oven on to 400 degrees. Get out a large baking pan and spray with non-stick spray. Lay chicken bones, carcass, and skin on the greased baking sheet. Cook 20 minutes, then remove, turn all everything over onto the other side and out it back into the oven to brown for another 20 minutes. You will know that the chicken is done when it has browned on both sides.

Step 2

Get your crock pot out and plug it in. Put the everything from the baking sheet into the bottom of the crock pot. You can also do this method in a large pot instead of a crock pot. Now cut the top off the garlic, chop up your carrots, cut your onion in half, cut your celery in half and add everthing to the crock pot. Now add all of your spices. Add your water. Stir well and cook on high for 8 hours. After 8 hours, shut off your crock pot and strain your broth through a cheese cloth into containers for storage. Broth is only good up to 5 days unless you freeze it.