This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.

  • Roast in the preheated oven for 30 minutes, stirring halfway through.

  • Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.

  • Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

Cook's Notes:

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

The bone broth should gel upon refrigeration, however if it does not, it is still very nutritious! Just use less water and/or more collagen-rich bones.

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

Nutrition Facts

414 calories; protein 30.1g; carbohydrates 5.5g; fat 29.4g; cholesterol 143mg; sodium 376.4mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/07/2020
To those wondering how long this lasts....if you let a layer of fat harden on top of the broth, this essentially "seals" the broth from air and it can last several weeks in the fridge. That said, I always use mine up well before then, or I put the extra in the freezer for up to 2-3 months. If your broth isn't sealed with the fat layer, use within 5 days. Read More
(4)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/06/2020
To those wondering how long this lasts....if you let a layer of fat harden on top of the broth, this essentially "seals" the broth from air and it can last several weeks in the fridge. That said, I always use mine up well before then, or I put the extra in the freezer for up to 2-3 months. If your broth isn't sealed with the fat layer, use within 5 days. Read More
(4)
Rating: 5 stars
05/20/2020
This is so easy! I freeze carcasses from rotisserie chicken and make this about once a week. I store in Mason jars in the freezer, leaving an inch of headspace in the jars to allow for expansion as it freezes. I will never buy store chicken broth again!! Read More
(2)
Rating: 5 stars
11/25/2019
Easy since you don't have to mess with the veggies much. Read More
(1)
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Rating: 5 stars
03/17/2020
I tweaked the recipe. According to what ingredients I had. But came out great! Read More
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