Best Slow Cooker Chicken Bone Broth Recipes

SLOW COOKER CHICKEN BONE BROTH

Slow Cooker Chicken Bone Broth image

This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.

Provided by France C

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

Ingredients

3 pounds assorted chicken bones
6 cloves garlic, unpeeled
2 unpeeled carrots, cut into chunks
2 stalks celery with leaves, cut into chunks
1 onion, unpeeled and quartered
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon sea salt
½ teaspoon black peppercorns
12 cups water, or as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
Roast in the preheated oven for 30 minutes, stirring halfway through.
Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 5.5 g, Cholesterol 143 mg, Fat 29.4 g, Fiber 1.2 g, Protein 30.1 g, SaturatedFat 7.9 g, Sodium 376.4 mg, Sugar 2.3 g

SLOW COOKER CHICKEN BONE BROTH

Slow Cooker Chicken Bone Broth image

I love to use the leftover bones from rotisserie chicken. Also bones from fresh chicken is great. You can add the heart, neck, and liver if you wish. Cooking this for 24 hours really breaks down the bones and some small ones completely dissolved. This stock is delicious and nutritious.

Provided by barbara lentz

Categories Other Soups

Time 5m

Number Of Ingredients 4

Ingredients

2 chickens carcasses all bones
1 Tbsp salt
1 Tbsp apple cider vinegar
4 bay leaves

Steps:

1. In a 6 quart slow cooker place all the chicken bones. Sprinkle in the salt and pour the vinegar over top. Fill with enough water to cover the chicken.Drop the bay leaves on top.
2. set at low and let cook for 24 hours. Strain the stock through fine mesh strainer lined with cheesecloth. Discard the solids.
3. Place the stock in zip lock plastic containers or any freezer container. Let sit in fridge overnight. Skim the fat that has hardened on top and discard. Store in fridge or freeze. It will keep a week in fridge or several months in the freezer.