Season the chicken using fresh herbs, sea salt & pepper and place into a large stockpot.

Add diced vegetables, garlic, turmeric powder, and apple cider vinegar to the pot.

Fill the stockpot with enough filtered water to about ¾ of the way full.

Bring to a boil, then reduce heat to low and simmer, covered, for about 2 hours or until the meat of the chicken is cooked through and no longer pink.

Remove the whole chicken from the pot and allow it to cool enough to handle. Remove any skin, and gently shred the meat off the bones. Set the meat aside and save it for a variety of other uses.

Return the bones and any connected cartilage to the stockpot with the partially cooked veggies, seasonings and water. Continue simmering on low for an additional 6-8 hours, or up to 24 hours. Broth should be very fragrant.

Remove the pot from heat and allow it to cool. Strain the broth through a fine mesh strainer, and reserve the vegetables for other uses, such as for soup.

Store the bone broth in glass jars with lids in the refrigerator for up to 5 days, or in freezer bags for months.