We like to make our broth from scratch in order to keep the sodium level as low as possible.
We start with a bed of onions, lots of garlic, lemons, pepper and a whole chicken. After about 5 hours (on low) in the slow cooker we remove most of the chicken meat, leaving the bones, skin and other bits.. add some water, Kombu seaweed and spices and let it go for another 5 hours before straining.
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