- 1 whole chicken carcass (from a rotisserie chicken)
- ½ medium onion, cut into quarters
- 4 cloves garlic, smashed 1 tsp. whole black peppercorns
- 2 medium celery stalks, cut into 2-inch pieces
- 2 medium carrots, peeled, cut into 2-inch pieces
- 1 tsp. sea salt (or Himalayan salt)
- 2 bay leaves 1 small bunch fresh thyme
- 1 small bunch fresh parsley
- 1 Tbsp. apple cider vinegar
- Cold Water
- Place chicken carcass, onion, garlic, peppercorns, celery, carrots, salt, bay leaves, thyme, and parsley in 5- or 6-quart slow cooker. Drizzle vinegar over chicken carcass to help extract its nutrients.
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Add water until ingredients are submerged about 1 inch; cover. Set to low heat. You know your broth is done when bones begin to fall apart.
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Strain finished broth through a fine mesh strainer; discard solids.
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Cool in an ice bath, or by dividing liquid into three separate containers and placing them in the refrigerator with plenty of room between.
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Once broth has cooled, remove layer of fat that has solidified on top; skim off the fat.
- It is important to begin your bone broth with cold water as there are some compounds in the bones that dissolve more readily in cold than in heat.
- If your slow cooker lid does not have a vent, leave the lid slightly askew so that the harsher aromatic compounds will evaporate out during cooking.
- This recipe can be made in a stock pot. Bring to a gentle boil over high heat. Reduce heat to low, so that bubbles are just barely breaking the surface. Gently boil for 6 to 8 hours over low heat. Skim the surface every hour or so to keep the bone broth from getting cloudy. Add water if necessary to keep ingredients submerged.