Chicken Bone Broth
The ultimate healing broth!
Servings Prep Time
8people 10minutes
Cook Time
Servings Prep Time
8people 10minutes
Cook Time
  1. In a slow cooker, add chicken bones, herbs, vegetables, apple cider vinegar, salt, and pepper.
  2. Fill the slow cooker with filtered water, about 3/4 full. This should cover the bones by 1 inch.
  3. Turn slow cooker on low setting and cook for 10 hours.
  4. Let bone broth cool a bit before straining.
  5. With a set of tongs remove chicken bones and vegetables and discard in the trash.
  6. Strain the liquid through a fine mesh collander into a bowl.
  7. Laddle or pour bone broth into freezer safe jars, leaving about an inch of space to expand if freezing.
  8. Once the broth is completely cooled, you can place in fridge or freezer.
  9. ~Enjoy!
Recipe Notes

*Herbs- I recommend using fresh herbs.  You can do a combo of a few sprigs of oregano, thyme, rosemary.

You can also use lemon grass stalks and fresh ginger.

Another combo is oregano, rosemary, and basil.

You can really add whatever you have on hand and it will turn out great.

The bone broth will last up to 1 week in the fridge or up to 1 year in the freezer.  You can also use silicone molds and make ice cubes and throw into any dish you are cooking.

I love to sip on warm bone broth, use it in soups as the base, and cook rice with it.

*Apple Cider Vinegar helps to draw out all the healing properties of the bones.

Once the bone broth is chilled from the fridge you will notice it will jiggle a bit.  This means you successfully pulled the gelatin from the bones!