Homemade Chicken Bone Broth (Printable)

Rich, slow-cooked broth ideal for sipping or as a soup base

# What you'll need:

→ Meats

01 - 3 lbs chicken bones (carcass, wings, backs, or a mix), raw or roasted

→ Vegetables

02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 4 garlic cloves, smashed

→ Aromatics & Spices

06 - 2 bay leaves
07 - 10 whole black peppercorns
08 - 1 bunch fresh parsley (optional)
09 - 1–2 sprigs fresh thyme (optional)

→ Liquids & Seasonings

10 - 1 tablespoon apple cider vinegar
11 - 10 cups cold water
12 - 1 teaspoon salt, or to taste

# Directions:

01 - Place the chicken bones into the slow cooker, spreading them evenly across the bottom.
02 - Add the roughly chopped carrots, celery, quartered onion, and smashed garlic cloves on top of the bones.
03 - Toss in the bay leaves, whole peppercorns, fresh parsley, and thyme sprigs.
04 - Pour the apple cider vinegar and cold water over all the ingredients, ensuring everything is fully submerged.
05 - Cover and cook on LOW for 12 to 18 hours, skimming off any foam that rises to the surface as needed.
06 - Carefully strain the broth through a fine-mesh sieve into a large bowl. Discard all solids.
07 - Season with salt to taste. Allow the broth to cool, then skim off and discard any solidified fat from the surface if desired.
08 - Transfer the finished broth to airtight containers or jars. Refrigerate for up to 5 days or freeze for longer storage.

# Expert Suggestions:

01 -
  • It practically cooks itself while you sleep, wake up to liquid gold waiting for you.
  • The depth of flavor makes anything you cook with it taste like you tried twice as hard.
  • It freezes beautifully, so one batch can fuel a whole week of soups, risottos, and quick sips.
02 -
  • Roasting the bones at 220 degrees Celsius for thirty minutes before slow cooking transforms the flavor from pleasant to extraordinary.
  • If your broth does not gel in the fridge, it is still perfectly good. It just means a lower collagen yield, so add a few extra joint bones next time.
  • Never stir the broth while it simmers. Movement makes it cloudy, and a clear golden broth is worth the patience of leaving it alone.
03 -
  • The vinegar step is not optional. It is the difference between brown water and something that actually nourishes you.
  • Save vegetable scraps like leek greens, mushroom stems, and herb stems in a freezer bag. Toss them in with your next batch for free extra flavor.

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