CHICKEN BONE BROTH RECIPE

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– 1 whole organic chicken (3-4 pounds) and carcass – ▢8 cups filtered water – ▢1 onion halved – ▢2 celery stalks – ▢2 large carrots – ▢2 garlic cloves whole – ▢1 tablespoon apple cider vinegar – ▢1 teaspoon salt – ▢½ teaspoon fresh black pepper – ▢1 bunch of fresh parsley

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Ingredients

– ▢3 thyme sprigs – ▢1 bay leaf dry

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Ingredients

Stovetop – Add everything in a large stockpot and bring the water to a boil then reduce the heat to a simmer and cover. After 1 hour remove the chicken and remove the meat from the bones. Save the chicken meat for another use. Return the bones to the broth and cook for 11-14 more hours on low (total time 12-15 hours).

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Instructions

Add more water and check throughout the cooking time and add even more water as needed. You want 3 inches of water over the whole chicken and the same amount throughout the cooking. The water will evaporate so you will need to keep adding some. Using a strainer strain over a large bowl to discard the 

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Instructions

vegetables, seasonings and bones. Let it cool and refrigerate overnight. The next day strain off the fat from the top of the chicken bone broth. It will be thick and like a gelatine when the chicken broth is refrigerated.

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Instructions

Slow Cooker – Add everything to the slow cooker and cook on low. After 2 hours remove the chicken and remove the meat from the bones. Save them for another use. Return the bones to the broth and cook for 10-13 more hours on low (total time 12-15 hours). Check throughout if more water is needed to be added. 

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Instructions

You want the chicken submerged in the water to cook. Using a strainer strain over a large bowl to discard the vegetables, seasonings and bones. Let it cool and refrigerate overnight. The next day strain off the fat from the top of the chicken bone broth. It will be thick and like a gelatine when the chicken broth is refrigerated.

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Instructions

Store homemade chicken bone broth in the refrigerator for up to 5 days and in the freezer for up to 6 months.

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Notes

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