Slow Cooker Chicken Bone Broth

Name: Slow Cooker Chicken Bone Broth
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 3 pounds assorted chicken bones; 6 cloves garlic, unpeeled; 2 unpeeled carrots, cut into chunks; 2 stalks celery with leaves, cut into chunks; 1 onion, unpeeled and quartered; 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

4.7

(6)

6 Reviews

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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.

Recipe by France C

Published on October 3, 2019

1

Prep Time:

15 mins

Cook Time:

1 hrs 30 mins

Total Time:

1 hrs 45 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

3 pounds assorted chicken bones
6 cloves garlic, unpeeled
2 unpeeled carrots, cut into chunks
2 stalks celery with leaves, cut into chunks
1 onion, unpeeled and quartered
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon sea salt
½ teaspoon black peppercorns
12 cups water, or as needed

Directions

Preheat the oven to 400 degrees F (200 degrees C).
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 (per serving)

414	Calories
29g	Fat
6g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 414
% Daily Value *
Total Fat 29g	38%
Saturated Fat 8g	40%
Cholesterol 143mg	48%
Sodium 376mg	16%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 30g
Vitamin C 8mg	41%
Calcium 44mg	3%
Iron 5mg	25%
Potassium 469mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.