1. Put the chicken, carrots, onion, garlic and celery in the oven at 220c and roast for 15 minutes or until golden.
  2. Remove from the oven and transfer to the slow cooker.
  3. In the slow cooker, add all the ingredients. Cover the chicken carcasses with filtered water and set on low for 20-24 hours. Add some salt to serve.

Drink ideas: serve your broth straight in a cup or add turmeric, coconut milk, olive oil, chilli olive oil (a fave), fresh parsley pulverised and add some salt to serve!