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1 organic free range pasture chicken carcass
2 table spoons apple cider vinegar
1 teaspoon sea salt
2 garlic coves
8 cups of water or until the whole carcass is covered with liquid
Chopped carrots and Celery
Put all the ingredients in a slow cooker. Cook on low for at least 24 hours, I cook mine for up to 48 hours.
When the broth is ready, remove the bones and poor the liquid through a strainer and then through a fine mesh strainer to remove the fat.
You can store the cooked broth in a sealed glass container for up to 7 days in your fridge. Or you can freeze small portions to use during cooking.