Name: Rich Chicken Bone Broth
Prep time: 15 min
Cook time: 1470 min
Total time: 1485 min
Yield: 8
Ingredients: 3 pounds assorted chicken bones; 2 unpeeled carrots, cut into chunks; 2 stalks celery with leaves, cut into chunks; 1 onion, unpeeled and quartered; 6 cloves garlic, unpeeled; 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 2 bay leaves; 1 teaspoon sea salt; 0.5 teaspoon black peppercorns; 12 cups water, or as needed

Cook Time: 1470 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings:

3 pounds assorted chicken bones
2 clean, unpeeled carrots, cut into chunks
2 stalks celery with leaves, cleaned and cut into chunks
1 onion, cleaned, unpeeled, and quartered
6 cloves garlic, unpeeled
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon sea salt
teaspoon black peppercorns
12 cups water, or as needed

Directions

Step 1: Preheat the oven to 400F (200C).

Step 2: Place chicken bones, carrots, celery, onion, and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat the ingredients evenly.

Step 3: Roast in the preheated oven for 30 minutes, stirring halfway through to ensure even roasting.

Step 4: Transfer the roasted bones and vegetables to a 6-quart slow cooker.

Step 5: Add the apple cider vinegar, bay leaves, sea salt, and peppercorns to the slow cooker.

Step 6: Cover the ingredients completely with water, ensuring everything is submerged.

Step 7: Cook on Low for 24 to 48 hours, stirring occasionally. Add 1 to 2 cups of water as needed during the cooking process to keep the bones submerged.

Step 8: Once the cooking time is complete, strain the broth through a fine-mesh strainer into a clean .

Step 9: Pour the strained broth into jars and refrigerate until ready to use.

Cooks Note

I like to save leftover chicken carcasses, bones, and vegetable trimmings in the freezer. Once I have enough, I make a batch of broth.

The bone broth should gel upon refrigeration, but if it doesn't, it is still very nutritious. You can achieve a thicker broth by using less water or more collagen-rich bones like chicken backs, feet, or wings.

To easily remove the fat from the broth, refrigerate it first and then remove the hardened layer of fat with a spoon. Leaving the layer of fat on top helps seal and preserve the broth.