Homemade Chicken Bone Broth (Printable View)

Rich, slow-cooked chicken broth perfect for sipping, soups, and cooking.

# What You’ll Need:

→ Meats

01 - 3 lbs chicken bones (carcass, wings, backs, or a mix), raw or roasted

→ Vegetables

02 - 2 medium carrots, roughly chopped
03 - 2 celery stalks, roughly chopped
04 - 1 large onion, quartered
05 - 4 garlic cloves, smashed

→ Aromatics and Spices

06 - 2 bay leaves
07 - 10 whole black peppercorns
08 - 1 bunch fresh parsley (optional)
09 - 1–2 sprigs fresh thyme (optional)

→ Other

10 - 1 tablespoon apple cider vinegar
11 - 10 cups cold water
12 - 1 teaspoon salt, or to taste

# Cooking Steps:

01 - Place the chicken bones into a 6–8 quart slow cooker, distributing them evenly across the bottom.
02 - Layer the roughly chopped carrots, celery, quartered onion, and smashed garlic cloves over the bones.
03 - Tuck the bay leaves, whole peppercorns, fresh parsley, and thyme sprigs into the mixture.
04 - Pour in the apple cider vinegar and cold water, ensuring all solids are fully submerged beneath the liquid.
05 - Set the slow cooker to LOW and cook for 12 to 18 hours, skimming off any foam that rises to the surface periodically.
06 - Pass the finished broth through a fine-mesh sieve or cheesecloth into a large bowl. Discard all spent solids.
07 - Stir in salt to taste. Allow the broth to cool, then skim off and discard any solidified fat from the surface if desired.
08 - Transfer the broth to airtight containers or jars. Refrigerate for up to 5 days, or freeze for extended storage.

# Expert Tips:

01 -
  • It practically makes itself while you sleep or go about your day, and you wake up to liquid gold waiting in the slow cooker.
  • The depth of flavor puts anything from a carton or cube to shame, and you control exactly what goes in.
  • It freezes beautifully, so one batch can anchor your cooking for weeks.
02 -
  • Skipping the apple cider vinegar means you miss out on extracting the collagen and minerals that make bone broth so nourishing, so do not leave it out even though it seems odd.
  • Opening the slow cooker lid repeatedly releases heat and extends the cooking time, so resist the urge to peek more than once or twice early on.
  • If the broth tastes flat or watery, it likely needs more time simmering rather than more salt.
03 -
  • The layer of fat that solidifies on top of chilled broth is actually your friend, acting as a seal that keeps the broth fresher longer in the fridge, so only remove it if you prefer a leaner result.
  • Save vegetable trimmings like onion ends, celery bases, and carrot peels in a freezer bag throughout the week, then toss them into the slow cooker alongside the bones for an even more complex broth at zero extra cost.

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