Homemade Chicken Bone Broth (Printable version)

Rich, gelatinous broth slow-cooked with chicken bones, vegetables, and aromatics for deep flavor and nutrition.

# What you'll need:

→ Meats

01 - 3 pounds chicken bones (carcass, wings, backs, or a mix), raw or roasted

→ Vegetables

02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 4 garlic cloves, smashed

→ Aromatics and Spices

06 - 2 bay leaves
07 - 10 whole black peppercorns
08 - 1 bunch fresh parsley (optional)
09 - 1 to 2 sprigs fresh thyme (optional)

→ Other

10 - 1 tablespoon apple cider vinegar
11 - 10 cups cold water
12 - 1 teaspoon salt, or to taste

# Directions:

01 - Place the chicken bones in the bottom of a 6 to 8 quart slow cooker.
02 - Layer the roughly chopped carrots, celery, quartered onion, and smashed garlic cloves over the bones.
03 - Tuck the bay leaves, whole peppercorns, parsley, and thyme sprigs into the mixture.
04 - Pour in the apple cider vinegar and cold water, making sure all the bones and vegetables are fully submerged.
05 - Cover and cook on LOW for 12 to 18 hours, skimming off any foam that rises to the surface as needed.
06 - Carefully strain the finished broth through a fine-mesh sieve or cheesecloth into a large bowl. Discard all solids.
07 - Stir in salt to taste. Allow the broth to cool completely, then skim off and discard any solidified fat from the surface if desired.
08 - Transfer the cooled broth to airtight containers or jars. Refrigerate for up to 5 days, or freeze for longer storage.

# Expert Tips:

01 -
  • It practically makes itself while you sleep, and you wake up to a kitchen that smells like a hug.
  • One batch fuels an entire week of soups, risottos, and lazy afternoon sipping from a warm mug.
02 -
  • Resist the urge to stir the broth while it simmers, because agitation makes it cloudy and less visually appealing.
  • Roasting the bones at 220 degrees Celsius for thirty minutes before slow cooking transforms the flavor from good to extraordinary.
03 -
  • Save every chicken carcass in a freezer bag until you have enough for a batch, because accumulated bones actually make the most flavorful broth.
  • A splash of apple cider vinegar is non negotiable, as it is what pulls the collagen and minerals from the bones into your broth.

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