Chicken Stock (Bone Broth)


For some odd reason, I have always disliked buying chicken broth. Low sodium, low fat, fat free…too many choices. How do you know if any of them are really that good for you? Consequently, I usually make my own broth. I used to wing it and throw in whatever I felt like that day. However, it seemed like I always reduced to adding excessive salt to achieve flavor. 

I found this bone broth recipe on Danielle Walker’s Against All Grain. Love her! I love her, because the majority of her recipes are simple. I have a threshold of about 10 ingredients and 5-10 steps before I move onto the next, because “ain’t nobody got time for that”…at least I don’t. This bone broth is great in soups. You can freeze it to use for later. And, if you become obsessed with it like me, you can drink it! The vinegar and parsley really give it a nice flavor, so you do not need to add much more for a simple chicken or vegetable soup. I like to buy rotisserie chicken and save the bones to use in this broth. If you do not plan to make it right away, freeze the bones. The best part about this recipe, is that it is in a crockpot! No more heating up the house and accidentally letting the water boil over on the stove top. Set it, and forget it!

Chicken Stock (Bone Broth)
  1. 12 cups Filtered water
  2. 3 lbs Bone-in chicken parts and gizzards
  3. 1 Tbsp Apple cider vinegar
  4. 1 Yellow onion, peeled and quartered
  5. 3 large Carrots, cut into large dices
  6. 4 cloves Garlic, smashed
  7. 2 stalks Celery with leaves
  8. 2 Bay leaves
  9. 1 tsp Sea salt
  10. 1/2 tsp Cracked black pepper
  11. 1 bunch Fresh parsley
  1. Place water and chicken parts in a slow cooker and cook on high for 2 hours.
  2. Skim off any foam from the surface and remove the chicken. Shred the meat off the bones, and set the meat aside. Return bones to the pot.
  3. Reduce slow cooker to low. Add all the remaining ingredients, except the parsley, to the pot and cook on low for 12 hours or on high for 6 hours.
  4. Turn off the pot, skim the fat off the top, stir in the parsley, and cover for 30 minutes.
  5. Strain the broth through a fine-mesh sieve or cheesecloth. Store in the refrigerator or freezer for later use. Scoop off any solidified fat before using.
  1. ~I do not worry about the filtered water.
  2. ~I always seem to forget about the gizzards. Not sure if that has much impact on the flavor, but it is probably rich in nutrients.
  3. ~Sometimes, I skip step 1 with the chicken, and just use leftover bones I have the freezer.
Adapted from Against All Grain
Adapted from Against All Grain

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