How do you make stock from chicken bones? It’s really not hard at all! This chicken bone broth slow cooker recipe basically entails putting all of the ingredients into the pot and letting it cook for hours. How to make chicken broth from bones is really that easy.
By opting for organic ingredients, you can easily make this an organic chicken bone broth. I especially recommend buying organic free-range chicken to avoid hormones and antibiotics.
Your final product can be sipped on as a delicious chicken bone broth soup, or you can add it to all kinds of other recipes from soups and stews to meat and veggies and more!
Start by grabbing and preparing all of the necessary ingredients.
Then place all ingredients in a 10-quart capacity slow cooker. You can start with the chicken.
Add in the veggies.
Add the water.
Simmer for 24–48 hours, skimming fat occasionally. This low and long cooking time increases the chicken bone broth benefits as there is lots of time for the ingredients to release their goodness into the broth.
Remove from heat and allow to cool slightly. Discard solids.
Strain remainder in a bowl through a colander.
Discard any small bits that remain in the colander.
Let broth cool to room temperature, cover and chill.
Use your chicken bone broth within a week or freeze up to three months.
- Total Time : 48 hours
- Serves : Varies
- Meal Type : Beverages, Gluten-Free, Gut-Friendly,Paleo, Side Dishes & Soups, Soups & Slow Cooker
- Diet Type : Gluten-Free, Ketogenic, Low-Carb, Paleo
- 4 pounds chicken necks/feet/wings
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 teaspoon Himalayan salt
- 1 teaspoon whole peppercorns
- 3 tablespoons apple cider vinegar
- 2 bay leaves
- 3 sprigs fresh thyme
- 5–6 sprigs parsley
- 1 teaspoon oregano
- 18–20 cups cold water
- Place all ingredients in a 10-quart capacity slow cooker.
- Add in water.
- Simmer for 24–48 hours, skimming fat occasionally.
- Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
- Use within a week or freeze up to three months.