Chicken Bone Broth


10 minutes


Cooking time:

960 minutes


8 people


  • Carcus from 3-5 pound pasture raised or organic chicken
  • Vegetables – roughly chopped
  • 2 onions
  • 3 carrots
  • 1 sweet potatoes
  • 3 stalks celery
  • 6 cloves garlic, roughly chopped
  • 2 tablespoons Italian seasoning (or fresh herbs)
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
  • salt to taste (after cooked)
  • filtered water


  • Place bones in crock pot and cover with water.
  • Add apple cider vinegar (to help release the nutrients from the bones).
  • Add remaining ingredients – garlic, veggies, spices and bay leaf.
  • Cook on low for 12 – 72 hours.
  • Strain out veggies and bones using a strainer or cheesecloth and discard.  (The nutrients are in the soup.  The remaining vegetables contain fiber, but minimal nutrients, so feel free to use for extra fiber.)
  • Spoon into mason jars and freeze or refrigerate.


The easiest way to remove the fat is to refrigerate and skim off the top.

Yields about 2.5-3 quarts of broth.

I love what Sally Fallon of Nourishing Traditions says about the soup – prior to straining:

You will now have a pot of rather repulsive-looking brown liquid containing globs of gelantinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes.”