Add the chicken bones from the rotisserie chicken (meat removed) to the crock pot. Add any vegetable remains/ends you have left over from cutting veggies throughout the week, bay leaves, garlic, salt & pepper.

Cover the bones with distilled water so that there is almost an inch of water above the bones.

Add 1 tbsp apple cider vinegar.

Cook the mixture in the crock pot on low for 8 hours.

After the 8 hours are up, place a large bowl underneath a strainer and pour the mixture through the strainer into the bowl (strain a few times if you're drinking straight to remove any bits and pieces).

Pour strained broth into a mason jar or sealed container and refrigerate for 4+ hours. Once chilled, scrape off the fat that has risen to the top.

This broth last up to a week or so in the fridge or you can freeze it for up to a year to preserve freshness.