Homemade Bone Broth
A simple and nutritious bone broth made in a slow cooker using leftover chicken bones and vegetables.
1 day4Servings
Nutrition
133kcal
7gProtein
19gCarbs
4gFat
Healthy, High Protein
Ingredients
Carrots
1 cup
Celery
1 cup
Onion
0.5 whole
Green Onions
Optional
¼ cup
Garlic
4 cloves
Bay Leaves
4 pieces
Fresh Thyme
2 sprigs
Fresh Rosemary
2 sprigs
Fresh Tarragon
Optional
¼ tbsp
Fresh Parsley
¼ cup
Black Peppercorns
1 tsp
Kosher Salt
generous
2 pinches
Chicken Bones / Carcasses
2 lb
Water
2.5 quarts
Apple Cider Vinegar
2 tbsp
Equipment
Slow Cooker
Fine Mesh Sieve
Instructions
1Prepare the Vegetables
10m
10mChop Vegetables
Chop the carrots, celery, and onion into roughly 1-inch pieces. Crush the garlic cloves by smashing them with the side of a knife.
Prepare Herbs
If using fresh herbs like thyme, rosemary, tarragon, and parsley, have them ready. If using green onion tops, chop them.
2Assemble the Broth
5m
5mAdd Vegetables and Aromatics
Add the chopped carrots, celery, onion, green onions (if using), crushed garlic, bay leaves, thyme, rosemary, tarragon (if using), parsley, and black peppercorns to the slow cooker insert.
Add Chicken Bones
Add the chicken bones and carcasses to the slow cooker, on top of the vegetables.
Add Water and Vinegar
Pour in 2-3 quarts of water, ensuring the bones and vegetables are mostly submerged. Add the apple cider vinegar.
Season
Add 2-3 generous pinches of kosher salt.
3Slow Cook
1 day
1 dayCook on Low
Cover the slow cooker with a lid and set to the 'Low' setting. Cook for at least 24 hours, or up to 48 hours for a richer flavor.
4Strain the Broth
15m
15mRemove Solids
Carefully remove the large bones, herbs, and vegetable solids from the slow cooker using tongs and a slotted spoon, placing them onto a baking sheet or into a large bowl.
Strain the Liquid
Place a fine-mesh sieve over a large heatproof bowl or pitcher. Ladle the broth through the sieve to remove any small particles and bits of vegetables or bone fragments.
Discard Solids
Discard the solids left in the sieve. The meat scraps can be picked off the bones and used for other dishes like chicken salad.
5Chill and Store
2h
2hCool Broth
Allow the strained broth to cool slightly at room temperature, then transfer it to the refrigerator. Let it chill overnight.
Skim Fat
Once chilled, the fat will solidify on top of the broth. Skim this fat off and discard or save for cooking.
Store Broth
Store the finished bone broth in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.
Tips
Don't worry too much about the clarity of the broth; the flavor and nutritional benefits are more important.
The longer you cook the broth on low, the more collagen and nutrients will be extracted from the bones.
If you want a clearer broth, you can try using an egg white raft during the final simmering stage, but it's an optional step.
Save the meat scraps from the bones for chicken salad or other dishes.