How to Make Chicken Bone Broth
Bone broth is easy to make, nutrient dense, and has so many uses. Learn how to make chicken bone broth at home using a just few simple ingredients!
Prep: 15 minsCook: 24 hoursTotal: 24 hours 15 mins
Servings: 6 cups 1x
Ingredients
- Bones and carcass from 1 whole roasted chicken (about 1-2 lbs bones)
- 1 medium onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 tablespoon raw apple cider vinegar
- 2 garlic cloves, peeled and smashed
- ½ teaspoon sea salt
- 1 bay leaf, optional
- Filtered water, about 8-10 cups
Instructions
Roasting the bones:
- If starting with raw bones (not from a whole cooked chicken), preheat the oven to 425°F, then place the bones on a large baking sheet in a single layer. Bake for 25-30 minutes, or until golden brown.
Slow cooker bone broth:
- Place the chicken bones, carcass, and any drippings into a large 6-quart slow cooker. Add the onion, carrots, celery, apple cider vinegar, garlic, salt, and bay leaf to the pot.
- Fill the pot with filter water until it covers the bones by about 1-2 inches.
- Cover and cook on HIGH setting for 1-2 hours, or until the liquid begins to boil. Switch to the LOW setting and cook for 5-24 hours, or until the broth is reduced by about a 1/3.
- Using a fine mesh strainer, strain the bone broth into a separate large bowl or pot. Let the broth cool, then transfer to containers to store in the refrigerator or freezer.
- Once chilled, the broth will have a layer of fat on top. Scrape off the fat and discard. If freezing, let the broth chill in containers the fridge overnight and remove the fat layer before placing in the freezer.
Notes
- Throw in some extra chicken feet or neck into your bone broth to increase the collagen content. You can purchase these separately from local farms or butcher shops.
- Let the broth simmer for a minimum of 5 hours, or anywhere up to 24 hours.
- Most slow cookers have restrictions on how long they can be programmed. Mine can be programmed to cook on LOW for 20 hours, so I usually let it go for 20 and strain it the following evening.
- If freezing, leave plenty of room in your containers for expansion.
- Bone broth will last in the fridge for 5 days, and in the freezer up to 6 months.
Find it online: https://coconutsandkettlebells.com/homemade-bone-broth/