| 8 | 860 | 308 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 14 h | 1 |
| 400 gm | Chicken bones (Just all the bones from the chicken (ignore the measurement)) |
| 1 carcass | Chicken carcass (Remove spine bones if possible) |
| 1 large | White onion (diced) |
| 2 tbsp, ground | Thyme, dried |
| 1 tbsp | Oregano, dried |
| 2 tbsp | Sea Salt |
| 2 cup chopped | Carrots (optional) |
| 4 l | Water, filtered (approximate) |
Save the carcass from the last roasted chicken you make or eat.
Place inside a crock pot.
Remove the meat from the bones.
Separate the bigger bones from the carcass.
Leave tendons, cartilage and skin in the pot.
Add the onions, thyme and oregano.
Fill the crock pot 7/8 full with filtered water.
Add the salt.
Place on LOW for 12-16 hours.
With 2-3 hours left, add the carrots.
When done, I leave in the crock pot and heat smaller servings as needed on the stovetop.
| Meat | 9.3 |
| Vegetables | 5.8 |
