1/4 cup apple cider (or 1TBS for every pound of chicken bones)
2 tablespoons salt
7 quarts of water (28 cups)
2 bay leaves (optional)
For Stock Pot on Stove:
Throw everything into the stock pot and cover with the water. Bring to a boil and then turn down to a simmer. Keep simmering on the stove, uncovered for 5-8 hours. Afterwards, cool the stock slightly. Place a colander in a bowl and pour the broth through, reserving the liquid. Some people then like to put their broth through a cheesecloth but this is optional. Skim off any fat on the surface of the stock and then store as needed (see post about how to freeze and thaw broth).
For Crock Pot
Add all ingredients to crock pot. For the crock pot you only need about 2 to 3 quarts of water. Cover and cook on low for 12 hours. Place a colander in a bowl and pour the broth through, reserving the liquid.