Crockpot Chicken Bone Broth

How annoying is it that boxed chicken broth has so many extra ingredients in it?! When you make chicken soup at home do you add yeast extract, natural flavors, or sugar? I know I don't. For that reason, I went on a bone broth buying binge. There was one little problem with that phase...bone broth is crazy expensive! Even the boxed bone broth that has absolutely no flavor is $6+ a box. So, what's a girl to do for an easy soup base? Make her own bone broth...duh! So come on people, if I can do it, you can do it too. Follow along below for the EASIEST way to turn your leftover chicken carcass + scraps into beyond BEAUTIFUL bone broth. This recipe takes minutes of prep, it's filled with ingredients you probably already have in your kitchen, and it leaves you with over 2 fabulously rich quarts of broth -- one to sip on now while you figure out what soup you'll make with the other!

Shopping//Pantry List:

  • One carcass + any scraps left over from a roast chicken
  • Onion
  • Garlic
  • Celery
  • Carrots
  • Fresh Parsley
  • Thyme (dried or fresh)
  • One bay leaf
  • Apple cider vinegar
  • H20

Instructions:

  • Throw your chicken carcass along with any other scraps (i.e. skin, extra bones, etc.) in your crockpot
  • Peel your onion and quarter it, peel carrots and chop into 2-inch pieces, two celery ribs into 2-inch pieces, take as much extra garlic skin layers off and smash the head so you can smell the aroma :) and add all your veg ingredients to the crockpot
  • Wash 7 sprigs of parsley and add that to your crockpot with a large sprinkling of dried thyme and one bay leaf
  • Last but not least (and actually most important) add 2 tablespoons of apple cider vinegar -this will help break down the bones and result in a broth with a highly % of collagen + nutrients
  • Cover all of your crockpot goodies with 2.5 quarts of water, put a lid on it, and set that baby for 12 hours
  • Let cool, pass the liquid through a fine mesh strainer, and throw the bowl in the fridge
  • All the fat will solidify on the top of your broth, feel free to scrape that off for a lower-fat bone broth
  • Finally, pour into canning jars and freeze if you will not be using within the week

I add salt to each portion I am eating to keep the broth//potential soup as low-sodium as possible. Enjoy and sip pretty!

XO