1. Place the whole, uncooked chicken in a slow cooker. Add vinegar, garlic, fresh herbs and salt. Add water until completely covered, about 1 gallon. Cover and cook on low for 18 to 24 hours.

  2. Strain the broth and transfer to glass jars. (Reserve the cooked chicken for another use (see Suggestions); discard herbs.) Let cool slightly then transfer to the refrigerator, where it will keep for up to 1 week. To keep for longer periods, you can pressure-can broth using a trusted source like Ball or the National Center for Home Food Preservation.

  3. To serve, heat the broth and sip, adding a touch of freshly ground black pepper, or use it to make soups or braise vegetables.

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A clear mug of homemade chicken broth garnished with fresh thyme sprigs.