Crockpot Chicken Bone Broth
This easy and simple chicken bone broth recipe is nourishing, healing and delicious!
- 1 gallon filtered water We love our Berkey filter but any is fine!
- 3-6 lb whole chicken or chicken thighs
- 2 whole carrots washed, peeled and chopped
- 2 stalks celery washed and chopped
- 1 large onion diced
- 2 tbsp Celtic sea salt or any sea salt
- 2 tbsp Bragg's apple cider vinegar or any other unpasteurized vinegar that contains "The Mother"!
- 2 sprigs fresh rosemary optional
- 2 cloves fresh garlic optional
- 2 bay leaves optional
Add all ingredients to crock pot and keep on low heat. After the first hour, skim off any foam that has risen to the top.
Continue to cook on low heat for 4 to 8 hours or longer. I sometimes cook mine up to 24 hours or more! Cook for less time (4 to 6 hours) and use more meat, less bones if you have a damaged gut lining.
When your stock is ready, strain it through a colander into storage containers.
Make sure you let the stock cool in the refrigerator before consuming it.
Once it has cooled, you'll notice that a white layer of fat has settled on top – you can throw this out or save it for sauteing/roasting veggies. This type of fat is optimal for high-temperature cooking, since it’s more heat-stable with a higher smoke point than most oils!
- Organic ingredients (especially the chicken) are recommended, only if feasible.
- When eating at home, Celtic sea salt and Real Salt are two top salts I use and recommend.
- Although this recipe calls for salt, it’s still considered lower in sodium than most commercially-made stocks. The salt is necessary for extracting some of the nutrients into the broth. If you have high blood pressure, consider using less salt (1 tablespoon salt instead of 2) depending on your sodium restrictions.
- Use or freeze homemade stock within 5-7 days.