Homemade Chicken Bone Broth (Print Version)

Rich, nourishing slow-cooked broth ideal for sipping, soups, or as a flavorful base for countless dishes.

# What You'll Need:

→ Bones

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)

→ Other

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

# Step-by-Step Guide:

01 - Place the chicken bones into a 6–8 quart 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 - Tuck in the bay leaves, whole peppercorns, fresh parsley, and thyme sprigs among the bones and vegetables.
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 throughout the cooking process.
06 - Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl. Discard all spent solids.
07 - Season the strained broth with salt to taste. Allow it 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 -
  • This broth costs a fraction of what you would pay at the store and tastes infinitely better because you control every single ingredient.
  • Once you set it up, the slow cooker does all the work while you sleep, go to work, or forget about it entirely until the smell fills your kitchen.
  • It freezes beautifully, meaning you can always have a rich, homemade base ready for soups, risottos, or quick sipping on cold mornings.
02 -
  • Never stir the broth while it simmers, because agitation makes it cloudy instead of clear and beautiful.
  • Roasting the bones at 220 degrees Celsius for 30 minutes before slow cooking transforms the flavor from good to absolutely unforgettable.
03 -
  • Save vegetable scraps like onion skins, carrot peels, and celery ends in a freezer bag throughout the week, then toss them in with the bones for even more depth at zero extra cost.
  • A splash of vinegar is not optional if you want maximum mineral extraction, so never skip it even if the amount seems too small to matter.

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