Chicken bone broth
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 0 3-5 quarts 1x
Ingredients
Scale
- Bones from a chicken (roughly 1 1b, grass-fed start to finish)
- vegetables – 1 onion, 2-3 carrots, 2-3 celery stalks plus skins
- 5–6 garlic cloves, slightly smashed
- 1/4 c apple cider vinegar
- 1 tsp peppercorns
- 2 dried bay leaves
- 1–2 tsp dried herbs such as thyme, rosemary and or sage
- 4–6 quarts filtered water
Instructions
- Place chicken, vegetables, and desired spices into a stockpot or crockpot and cover with 4-6 quarts water (depending on the size of your pot).
Add apple cider vinegar and let sit at room temperature for about 30-40 minutes. This allows the bones to soften just a bit so more of the nutrients can be released into your broth. If using a stove and stockpot, bring to a boil then reduce to a simmer. If using a crockpot, set it on low. Simmer or slow cook for 24-48 hours for the best flavor and nutrient extraction. Strain into freezer-safe containers, cool completely, and freeze. You may also preserve using a pressure canner according to the manufacturer’s instructions.
Notes
Find it online: https://dishingupgrace.com/chicken-bone-broth/