If you are like me, store bought rotisserie chicken makes it to the table at least once during the busy work week. After striping the meat, its time to make your own chicken broth (no worries vegetarians, you can do the same just skip the chicken part)!
Add celery, carrots, onion, and garlic to the crockpot. Take a palm full of our Fennel and Fire Herbs de Provence, and sprinkle over vegetables. Grind about 10 grinds of Fennel and Fire Citrus Peppercorn and Australian Sea Salt over the vegetables as well. Add two organic bay leaves. Add the chicken carcass (skip if making vegetable broth). Cover with water to about 1 inch below the top of the crock pot. Cook on low for about 20 hours. I just set it twice on low for 10 hours. After 20 or so hours, strain liquid into pitcher, throw solids away. Store liquid in the fridge for up to seven days. I usually make my Italian Bean Soup the next day or so.