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Chicken Bone Broth

Prep Time 10 mins
Cook Time 1 d


  • 1 – 3 chicken carcasses/bones from cooking your pastured chicken
  • Leftover carrots, celery, onion pieces from cooking your chicken or from scraps throughout the week (you can use fresh too)
  • ¼ cup apple cider vinegar (since it is heated I don’t worry about it being raw, but I do opt for organic)


  • Put everything into your crockpot or oven roaster and fill with water to cover the bones by an inch-ish.
  • Let the mixture sit for 30 – 60 minutes. DO NOT TURN THE HEAT ON YET. This allows the vinegar to extract minerals from the bones.
  • Turn the crockpot on low or oven roaster at 200 degrees for 24 – 36 hours.
  • Strain the broth. Store in the fridge up to 7 days, in the freezer 3 – 6 months, or deep freezer up to a year. Let the broth come to room temp before putting in the freezer. Leave the top off for 24 hours to freeze if you are storing in glass jars in the freezer to allow for expanding (or you will be very sad to see your cracked jar in a few days!).