Chicken Bone Stock

2 kg assorted chicken bones
6 cloves garlic, unpeeled
2 unpeeled carrots, cut into chunks
2 stalks celery with leaves, cut into chunks
1 onion, unpeeled & quartered
2 rice bran oil
2 tbsp apple cider vinegar
2 bay leaves
1 tsp salt
1 tsp SIDS SALT & PEPPER
12 cups water, as needed

Preheat the oven to 200°C.
Place chicken bones, garlic cloves, carrots, celery and onion on a baking tray and drizzle with oil. Toss to coat.
Roast in the oven for 30 minutes, stirring halfway through.
Transfer roasted bones and vegetables into a 6 litre slow cooker. Add vinegar, bay leaves, salt and SIDS SALT & PEPPER. Cover completely with water and cook on LOW for 24-48 hours, adding 1-2 cups more water during the cooking process, to keep bones submerged.
Strain stock using a fine mesh strainer. Pour into jars and refrigerate until ready to use.
Cook's Notes: Save leftover chicken carcasses, bones and vegetable trimmings in the freezer, then when there is enough, make a batch of stock.
The bone stock should gel upon refrigeration, however if it does not, it is still very nutritious! Just use less water and/or more collagen-rich bones.
To easily remove fat from the broth, refrigerate and remove the hardened layer on top using a spoon. Leaving the layer of fat on top helps seal and preserve the stock.