Chicken Bone Broth

Step by Step Instructions

1. 1

   Start with fully thawed chicken bones and parts. Add the vegetables, bones, vinegar, salt, and seasonings to the slow cooker. Add enough water to cover the ingredients while staying within the manufacturer’s recommended fill level. Scale all ingredients down together if needed; do not fill to the rim. Cover with the lid.

2. 2

   Cook on Low for at least 24 hours. You may continue for 2-3 days if your cooker is suitable for extended cooking and you can monitor it.

   Check the water periodically, adding hot water as needed to keep the bones covered without exceeding the recommended fill level. Skim foam if desired and replace the lid. Keep the cooker on the cooking setting rather than Warm.

   If using meaty chicken pieces, check the thickest part for 165°F with a food thermometer before tasting or serving.

3. 3

   At the end of cooking, turn off the cooker. Carefully remove the larger bones, then strain the broth through a strainer into a large bowl that can hold hot liquid. Discard the bones and vegetables. Taste the broth and adjust the seasoning if needed.

4. 4

   Divide the strained broth into shallow containers and refrigerate within 2 hours, or within 1 hour if the temperature is above 90°F. Store at 40°F or below for 3-4 days.

   For longer storage, chill first, then pack into freezer containers, freezer bags, or jars rated for freezing, following the manufacturer’s headspace instructions. Freeze for up to 3 months for best quality. Thaw in the refrigerator and bring to a rolling boil on the stove before serving.