Slow Cooker Chicken Bone Broth

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Slow Cooker Chicken Bone Broth

Yield: 6 to 8 quarts 

Prep Time: 10 minutes

Cook Time: 11-12 hours

Total Time:  12 hours and 10 minutes

 

Ingredients:

 Bones from two whole chickens

3 stalks celery, cut into large pieces

3 large or 6 small carrots, cut into large pieces (no need to peel)

1 large onion, quartered leaving peels on

1 bunch of parsley

6 cloves of garlic, no need to remove peels

2 bay leaves

1 tsp kosher salt or sea salt

1 tsp black peppercorns

1 tsp dried thyme or sage (I prefer thyme for spring & summer recipes and rosemary for fall & winter recipes)

1 TBSP apple cider vinegar

10 to 12 cups filtered water (depending on the size of your slow cooker)

Directions:

  1.  Place all ingredients in a slow cooker.

  2. Cook covered for 11 or 12 hours. 

  3. Let cool for an hour, then strain the liquid into a large bowl or pitcher and refrigerate overnight. 

  4. The next morning, skim off the fat that has hardened on top and discard. 

  5. Put into freezer safe containers and store in the freezer for up to 6 months. 

 Notes:

  • I love to use bone broth to make homemade soups, but it’s also wonderful as the cooking liquid for rice or quinoa, as well as beans, peas, greens & other vegetables. 

  • Bone broth is great to drink when someone is under the weather or feeling run down. Since bone broth has protein and collagen, it is wonderful for our gut health, skin, hair & nails. It is also high in minerals such as calcium and magnesium. Its anti-inflammatory qualities aid in reducing joint pain. Additionally, it is helpful in boosting our immune system.