This chicken bone broth recipe slow-cooks roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. The longer this simmers, the richer it gets! Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings.
Prep Time::15 mins
Cook Time:: 1 hr 30 mins
Total Time:: 1 hr 45 mins
Servings::8
Ingredients
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3 pounds assorted chicken bones
6 cloves garlic, unpeeled
2 clean, unpeeled carrots, cut into chunks
2 stalks celery with leaves, cleaned and cut into chunks
1 onion, cleaned, 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 (but not any longer), 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 Note
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 such as chicken backs, feet, or wings.
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.