Chicken Bone Broth
Ingredients
Main Ingredients
-
1
whole
chicken (about 4 ½ pounds), skin removed
-
1
tablespoon
apple cider vinegar
-
½
teaspoon
salt (optional, for seasoning the meat on the bone)
-
9
cups
water (to cover the chicken completely)
Optional Ingredients
-
½
small
white or yellow onion, peeled
-
½
stick
celery, cut into 2 pieces
-
1
small
carrot, cut in half
-
1
leaf
bay leaf
-
10
pieces
black peppercorns
Instructions
- Break apart the chicken thighs, legs, and wings and place them in the slow cooker.
- Remove the gizzards from the chicken and add them to the slow cooker, excluding the liver.
- Pour in water to cover the chicken completely, then add apple cider vinegar and salt.
- Cover the slow cooker and set it to high heat for 2 hours, then reduce to low heat.
- Skim off any white scum from the top after 2 hours.
- After about 4 hours, remove the chicken meat from the bones and reserve it for another use.
- Add optional ingredients to the slow cooker and cover.
- Simmer for an additional 6 to 18 hours, skimming off surface fat as needed.
- Refrigerate the broth, and once chilled, scrape off solid fat from the top.
- Pour the broth into storage jars, leaving room for expansion, and freeze until ready to use.
Nutrition Facts (estimated)
Servings
8
Calories
50
Total fat
2g
Total carbohydrates
1g
Total protein
10g
Sodium
200mg
Cholesterol
30mg
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