Print Options:

Homemade Chicken Bone-Broth

Yields16 ServingsPrep Time15 minsCook Time14 hrsTotal Time14 hrs 15 mins

I love all times of the year, however, there's something special about fall. Football season, holiday season, and most of all, BONE BROTH!

 1 Whole Chicken Carcass
 2 tbsp Apple Cider Vinegar
 1 Yellow Onion
 3 Carrots, thickly sliced
 2 Celery Sticks, thickly sliced
 1 tbsp Celtic Sea Salt
 1 gal Natural Artesian or filtered water
OPTIONAL
 ½ cup Basil, chopped
 1 Bunch of Parsley
 8 Cloves of Garlic, chopped
1

Place all ingredients (except parsley and garlic if using) in a large stockpot and let sit for 30 minutes uncovered.

2

Bring the pot to a vigorous boil at high heat.

3

Once boiling, reduce the heat to low and let simmer for 8-24 hours (the longer the better). Frequently check the broth to skim off any fat from the top (approx. 5-10 times).

4

When the bones are done simmering, you will need to strain the broth in a fine mesh strainer, set aside, and let cool. I store mine in two 1/2 gallon mason jars (link provided above). Store the broth in the refrigerator for up to 7 days.

OPTIONAL
5

In the last 30 minutes of simmering, add fresh parsley and garlic.

Nutrition Facts

16 servings

Serving size

1 cup