Bone Broth
Prep Time
30 mins
Cook Time
12 hrs
Total Time
12 hrs 30 mins

Enjoy a soothing, warm cup of broth or incorporate into your favorite meals.

Course: Base, Soup
Servings: 8 Cups
Author: www.elainewatkins.com
  • 1-2 Carcasses Chicken bones Pasture-raised preferred
  • 1-2 Quarts Filtered water
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Onion Skin and scar removed, quartered
  • 2-3 Carrots Peeled and ends removed, chopped
  • 2 Stalks Celery Tips removed, chopped
  • 2-4 Cloves Garlic Skin and scar removed, quartered
  • Herbs Bay leaf, thyme, etc.
  • 1-2 Tablespoons Real Salt
  • 1/2 Tablespoon Peppercorns Crushed
  • 1 Teaspoon Turmeric
  1. Place your chicken bones, water, and vinegar in your pot or slow cooker and let sit while you add other vegetables of your choice.

  2. Set your stove or crockpot for low and slowly cook for 2-12 hours.

  3. Skim off and discard any grayish/brownish scum that appears on top while cooking.

  4. Add herbs, salt, pepper, and turmeric approximately one hour before done.

  5. When cooking is done, turn off cooker or stove, let broth cool, and then strain out the broth into your container of choice.

  6. Strain and serve immediately or let it cool and then refrigerate.

  7. Freeze any broth that remains after 4 days after cooking. Freezing in ice cube trays and then moving to a closed container make for easy access in adjustable amounts.

Recipe Notes