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–+ servings

Slow Cooker Chicken Bone Broth

A rich homemade chicken bone broth made hands off in the slow cooker, from chicken bones, vegetables and a splash of apple cider vinegar, cooked low and slow for 12 to 18 hours.
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Prep Time 10 minutes
Cook Time 15 hours
Total Time 15 hours 10 minutes
Course Slow Cooker, Soup
Servings 10 cups

Ingredients
  

  • 2 ½ to 3 pounds chicken bones or carcass, about 1 to 1.4 kilograms
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic
  • 1 tablespoon apple cider vinegar, 15 milliliters
  • 8 to 10 cups water, about 2 to 2.5 liters
  • 1 teaspoon salt, 5 grams
  • ½ teaspoon black pepper, 2 grams

Instructions
 

  • Place the chicken bones or carcass in the slow cooker.
  • Add the onion, carrots, celery and garlic.
    2 ½ to 3 pounds chicken bones or carcass, 1 onion, 2 carrots, 2 celery stalks
  • Pour in the apple cider vinegar and water.
    2 cloves garlic, 1 tablespoon apple cider vinegar
  • Add the salt and black pepper.
    8 to 10 cups water, 1 teaspoon salt
  • Cover and cook on low for 12 to 18 hours.
  • Strain the stock through a fine sieve and discard the solids.
  • Allow the stock to cool slightly before storing.
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Notes

  • Skip the rolling boil: a slow cooker on low keeps the broth at a gentle simmer the whole time, which is what keeps it clear instead of cloudy.
  • Don't skip the vinegar: it helps pull minerals and collagen out of the bones over the long cook time.
  • Use a roasted carcass for more flavor: leftover bones from a roasted chicken give a deeper flavor than raw bones alone.
  • Storage: keep it in the fridge for up to 4 days or freeze in portions for up to 3 months.
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