Chicken Bone Broth
This easy chicken bone broth is collagen-rich, deeply flavorful, and perfect for sipping, soups, or meal prep. Crockpot and Instant Pot options included in blog post.
Equipment
- 1 five quart crock pot or bigger
Ingredients
- Base Ingredients
- 3 quarts filtered water
- 4 pounds chicken carcasses, raw
- 1 turkey neck bone
- 1 tablespoon sea salt
- 1 tablespoon apple cider vinegar
- Vegetable Scraps
- 2 cups onion scraps
- 1/2 cup carrot scraps
- 1/2 cup celery scraps
- 1 bay leaf
- 1 teaspoon black peppercorns
- Optional Ingredients
- 10 shiitake mushrooms, dried
- 2 chicken feet, raw
- 2 inch piece of kombu
Instructions
- Make your base: Place 4 pounds of chicken bones and 1 turkey neck in a large crock pot along with the 2 chicken feet. Add 3 quarts of filtered water, and 1 tablespoon each of sea salt and apple cider vinegar.
- Set the crockpot to high and allow the stock to cook for 24 hours.
- Add your vegetable scraps: After 24 hours, turn the crockpot to low. Now add 2 cups onion, 1/2 cup each carrot and celery scraps, 1 teaspoon black peppercorns and 10 dried shiitake mushrooms. Also add either one bay leaf or a 2 inch piece of kombu.
- Continue to cook for another 8 hours.
- Strain and Store: Strain the stock through a very fine mesh strainer or cheesecloth into a glass or metal container.
- Cool down the stock and refrigerate it until ready to use. It will last 7 days in the fridge, 3 months in the freezer.
Notes
Freezer Tip: If freezing in glass jars, leave 1 inch of headspace to prevent cracking. Look for the freeze-fill line just below the threads on mason jars.