Rich Chicken Bone Broth
This rich chicken bone broth recipe slowly cooks roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. The longer it simmers, the richer it gets! Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Using organically raised chicken and vegetables ensures the absence of unwanted pesticides and herbicides.
Ingredients
- 3 lb Assorted chicken bones (organic, pasture-raised) Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Sourcing from organic, pasture-raised chickens ensures higher quality and fewer contaminants.
- 2 Carrots (organic) clean, unpeeled, cut into chunks. Organic carrots minimize exposure to pesticides.
- 1 Celery with leaves (organic) cleaned, unpeeled, and quartered. Using organic onions avoids potential herbicide residues.
- 1 Onion (organic) cleaned, unpeeled, and quartered. Using organic onions avoids potential herbicide residues.
- 6 cloves Garlic (organic) unpeeled. Organic garlic is preferable to avoid synthetic fertilizers and pesticides.
- 2 tbsp Beef Tallow (from grass-fed cows) A traditional fat source, rich in nutrients and stable at high temperatures. Avoid seed oils like olive oil.
- 2 tbsp Apple cider vinegar (organic, unfiltered) Organic, unfiltered ACV retains more beneficial enzymes and probiotics.
- 2 Bay leaves
- 1 tsp Sea salt
- ½ tsp Black peppercorns
- 12 cups Filtered Water
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken bones, carrots, celery, onion, and garlic cloves on a baking sheet; drizzle with beef tallow. Toss to coat.
- Roast in the preheated oven for 30 minutes, stirring halfway through.
- Transfer roasted bones and vegetables to a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns; cover completely with filtered water.
- Cook on Low for 24 to 48 hours (but not any longer), adding 1 to 2 cups more filtered water during the cooking process as needed to keep bones submerged. Strain broth using a fine-mesh strainer. Pour into jars and refrigerate until ready to use.
Notes
I like to save leftover chicken carcasses, bones, and vegetable trimmings in the freezer, and when I have enough, I make a batch of broth. Ensure all ingredients are organically sourced for best results.ngelling: The bone broth should gel upon refrigeration; however, it is still very nutritious if it does not! Just use less water and/or more collagen-rich bones such as chicken backs, feet, or wings.nfat removal: To easily remove fat from the broth, refrigerate and remove the hardened layer on top using a spoon. Leaving the layer of fat on top helps seal and preserve the broth. Beef tallow provides beneficial fats and contributes to the broth's overall nutrient profile.