re: Chicken and Sausage Gumbo

Good, simple broth recipe. I just used this to make a chicken and sausage gumbo that turned out really good. Got the chicken already roasted from Whole Foods. I cooked it from 2pm one afternoon until about 8 am the following morning on low in my slow cooker.

Store bought roasted chicken (plain, smoked preferably if using broth for gumbo)
Celery (3-4 Ribs)
Bell Pepper (about 1/2 of a large one)
Green Onion stalks (2-3)
Carrots (1 large)
Red Onion, peeled (about 1/2)
Whole garlic cloves, peeled (2-3)
Fresh parsley (to your discretion)
About 1/2 tablespoon Apple Cider Vinegar
Salt - I put about a tablespoon of Pink Himalayan Sea Salt; the rocks that you have to grind up)
Black Peppercorns - about a tablespoon
Cayenne - to taste. I start with about 1/4 tsp.; then add more at the end if needed.
Fresh Poultry Herbs (comes in a pack in the produce section)
If unavailable, use fresh Rosemary, Thyme, Sage

Take all meat off chicken and save for later.

Put everything else from the chicken in the pot, skin, bones, etc. Even any juices that may be in the container.

Wash and cut all the vegetables into big chunks.

Add all vegetables, seasonings to the chicken.

Pour water over it to cover everything.

Cook in slow cooker or on low on stove top until the broth is rich in color and has a good taste, flavor.

Strain through cheesecloth.