Chicken Broth

1 Rotisserie Chicken
12 c. water
1 onion--quartered
2 stalks of celery--cut each stalk into 3-4 pieces
1 T. apple cider vinegar
1 t. salt

Put all ingredients into crock pot. Cook on high for one hour.  Reduce heat and cook overnight and up to 24 hours.  Strain and pour into quart jars leaving an inch head space.  Makes 2-3 quarts.  Keep refrigerated if you plan to use in the next day or two.  If not freeze to use later.