Bone broth/ stock is one of the most satisfying things to make - it is easy, delicious, nutritious (glycine+), and easily shelf stable for use in making all other soups and stews richer tasting😋. Into my 8 quart crockpot: Carcass from a whole chicken/turkey/goose, plus some aromatics (celery ends, carrot ends, onion tops) I'd been saving up in the freezer. . Glug of ACV (to help things break down), glug white wine, herbs (use a homemade Italian mix w a little red pepper flake for zip), 1.5 T salt. Fill the rest of the way with water. Set on high for a few hrs first, then low overnight. Strain into canning jars, secure lids, water bath 15 minutes.