Chicken broth is used in so many recipes I make frequently that I thought I would attempt bone broth after making a whole chicken. This recipe turned out fantastic, so I’ll definitely be making it every time I make a whole chicken from now on!
- Chicken carcass (this must be a carcass from an already roasted chicken) and any additional pan drippings from roasting or slow cooking
- 1 Tbsp apple cider vinegar
- 1 tsp salt
- 1 medium onion, halved
- 2 carrots, peeled and halved
- 2 ribs of celery with leaves, cut into thirds
- 2 cloves of garlic, smashed
- 1 bay leaf (optional)
- 12 cups filtered water (I use distilled water for this recipe)
- Add carcass and any pan juices to the slow cooker. Add all other ingredients and cover with 12 cups of filtered water.
- Cook on low for 15 hours.
- Remove all solid pieces such as carcass pieces and vegetables.
- Using a fine mesh strainer, strain the liquid into a container and allow to reach room temperature. Cover with an air right lid and refrigerate overnight.
- Scrape any fat off the top of the liquid after refrigerating or strain again. Refrigerate for up to 4 days or place broth into a freezer container and freeze for up to 3 months. Broth will expand when frozen, so be sure to leave extra space in the container for expansion.