Recipe Details
Recipe provided by AllRecipes.com
Slow Cooker Chicken Bone Broth
Perfect for soups and stews, this slow-cooked bone broth is made with roasted chicken bones and unpeeled vegetables, resulting in a much deeper flavor and darker color.
Makes:8 servings
Ingredients
- 3 pounds assorted chicken bones
- 6 cloves garlic, unpeeled
- 2 unpeeled carrots, cut into chunks
- 2 stalks celery with leaves, cut into chunks
- 1 onion, unpeeled and quartered
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 teaspoon sea salt
- ½ teaspoon black peppercorns
- 12 cups water, or as needed
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Directions
Prep:15 mCook:90 mReady:1 h 45 m
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
- Roast in the preheated oven for 30 minutes, stirring halfway through.
- Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
- Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.