To make meat stock:

• Place whole chicken or chicken pieces into a slow cooker or a large, heavy-based stock pot, cover with water, add 2 tsp salt and 1 tsp pepper, and add veggies if using. 
• In slow cooker: Cook for 4 hours on high, removing any foam that rises to the top.
• On stove top: Bring to a boil over medium heat, then reduce to a low simmer. Remove any foam that rises to the top, cover, and simmer for 2 hours (or 3 if chicken is older). 
• Remove meat from bones and place in fridge to use for other meals. Vegetables can be included in soups/stews.

To make bone broth:

• If starting with a whole chicken or chicken pieces, cut meat off bones (as much as you can) and refrigerate to use in other meals. (Meat can be frozen if you bought the chicken fresh.) The fat can be added to the broth as it gives flavour and helps nutrients to be absorbed more easily. OR use chicken carcasses, and chicken feet if available.
• Place the bones, feet, and any fat/scraps into a large, heavy-based stockpot or slow cooker. Add water, vinegar, and veggies if using. (You can add some salt and pepper but just be aware that the broth reduces as it cooks, so don’t add too much.) 
• In slow cooker: Cook for 8-24 hours on low heat, skimming off any foam that rises to the top.
• On stove top: Bring to a gentle boil and skim off any foam that rises to the top. Reduce heat, and simmer on low for 6 to 12 hours, depending on your preference. Keep heat on lowest temp and top up water as needed so that the bones are always covered. If there is meat on the bones, remove once it is cooked and soft (eg. 2 hours) and refrigerate to use in meals, then continue cooking bones.
• Once broth is finished, remove bones, veggies, etc from broth and strain. Pour the broth into into jars/glass containers. Discard bones and vegetables.