Every real food kitchen needs go-to chicken bone broth and vegetable broth recipes. They help us get the most nutrition and bang for our buck from our quality food purchases.
I like to alternate between using bone broth and vegetable broth in my cooking. Each are chock full of good stuff and variety helps ensure we’re getting a wide range of nutrients from the food we eat. I’ll share my method for making delicious vegetable broth on our site soon, so you can try that too!
In the meantime, this bone broth recipe is a kitchen staple and something you should make every time you prepare a whole chicken. Do you ever buy a whole chicken? It’s super economical because it can potentially provide two meals from the meat (depending on your family size) + broth. Once you use the meat, put the chicken carcass into the slow cooker with water and a few other ingredients – boom – bone broth! Use it as a base for soup, stew, or chili, as well as cooking grains, lentils, or quinoa in.
Bone broth also freezes well. I like to portion it into silicone muffin liners and freeze. Once frozen, I remove the “pucks” from their liners and store in a ziplock bag in the freezer for up to two months. These pucks are about 1/3 cup each and thaw quickly on the stove.
Nourishing Chicken Bone Broth
This real food kitchen staple is a cinch to prepare and is a great way to stretch your grocery dollars and get the most out of the quality food you're purchasing for your family.
- 1 chicken carcass
- 8 cups water
- 4 cloves garlic
- 1/2 c. sliced onion or other aromatic (leek, shallot, scallion, or a few more garlic cloves)
- 1 tbs. apple cider vinegar
- 1 tsp. sea salt (one of our artisan salt blends works great here!)
- 1/2 tsp. freshly cracked black pepper
- 1/4 c. chopped fresh herbs, such as rosemary, thyme, sage, savory, tarragon, parsley, or basil
- 2 celery stalks, roughly chopped (optional)
- 2 carrots, roughly chopped (optional)
- Place all ingredients into a slow cooker and stir to combine.
- Cover with lid and cook on low for roughly 12 hours. Let it cook for up to 24 hours if you’d like.
- Allow to cool slightly and strain into mason jars.
- Bone broth will keep in the fridge for up to a week or it can be frozen for a couple months.