Crockpot Chicken Bone Broth Recipe (Homemade Stock)
Make your own Crock Pot Chicken Bone Broth with this simple, nourishing recipe! Toss in a few ingredients, let it cook on low for 24 hours, and enjoy a rich, flavorful broth that's perfect for sipping or adding to your favorite meals.
Ingredients
- 2-3 pounds Chicken Bones
- 2-3 onions, skins and ends included
- 3-4 celery stalks and stems
- 3-4 garlic cloves
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 14 cups filtered water
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Place thawed chicken carcasses and bones on a baking sheet lined with parchment paper. Roast the bones for 45 minutes.*
- Place chicken bones, vegetable scraps, apple cider vinegar, bay leaves, and water into a crockpot. Cover and cook on Low for 24 hours.**
- Once 24 hours has passed, remove all of the bones and vegetables from the crockpot.
- Carefully strain the broth through a fine mesh strainer into a large bowl. For extra clear and clean stock, place a cheesecloth underneath the strainer to ensure there are no particles slipping through the strainer.
- Pour the homemade bone broth into your container of choice and allow it to cool before placing it into the fridge or freezer.
Notes
*you can skip this step if you prefer. I find that roasted chicken bones gives the broth a much deeper flavor.
**most crockpots only go as high as 20 hours (mine goes to 12 hours), so you'll have to reprogram your crockpot to ensure the broth cooks for 24 hours.
To store homemade bone broth, place the broth into an airtight container and keep it in the fridge. Homemade broth can be kept in the fridge for up to 3 days.
To freeze, place the bone broth into freezer-safe containers. Your homemade bone broth will keep in the freezer for up to 6 months.
To thaw, transfer the frozen broth to the fridge overnight or reheat it directly from frozen in the microwave or on the stovetop for a couple of minutes.