Serves 8
490 min
Crock Pot Chicken Bone Broth
Recipe GLPR94f5990061344c
A nutrient-rich, deeply savory bone broth made by slow-cooking chicken bones, feet, and aromatic vegetables with fresh herbs. This restorative broth is prepared in a Crock Pot for 8 hours, then strained to create a clean, flavorful liquid that can be enjoyed as a warming drink or used as a versatile cooking base. Rich in collagen and minerals, this broth is naturally gluten-free and supports a whole food, nutrient-dense diet.
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Ingredients
1 tablespoon apple cider vinegar
4 large carrots, washed and coarsely chopped
4 celery stalks with leaves, coarsely chopped
2 chicken backs
2 pounds chicken feet
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 head of garlic, sliced in half
1 large piece kombu seaweed
1 yellow onion, quartered
8 to 10 cups cold filtered water
Directions
Rinse the chicken backs and feet under cold water and pat dry. Chop the carrots and celery into large, even pieces. Cut the garlic head in half crosswise. Prepare a large Crock Pot by ensuring it is clean and ready for use.
Place the chicken backs and feet into the bottom of the Crock Pot. Add the chopped carrots, celery stalks with leaves, halved garlic head, and quartered onion on top of the bones.
Add the rosemary sprigs, thyme sprigs, kombu seaweed, and apple cider vinegar to the Crock Pot. The vinegar helps extract minerals from the bones.
Pour cold filtered water over all ingredients until the Crock Pot is nearly full, covering everything by about 2 inches.
Cover the Crock Pot with the lid and set to HIGH. Cook for 8 hours. Overnight cooking is ideal for developing deep, complex flavor. Do not remove the lid during cooking.
After 8 hours, carefully remove the Crock Pot from heat and allow the broth to cool for 20-30 minutes at room temperature until it is cool enough to handle safely.
Place a fine-mesh strainer or several layers of cheesecloth over a large bowl. Using tongs, remove the larger pieces of bone and vegetable from the broth and discard them. Carefully pour the remaining broth through the strainer or cheesecloth into the bowl, allowing all liquid to drain while catching smaller particles.
Allow the strained broth to cool completely to room temperature. Once cool, divide the broth into clean, airtight glass containers. Refrigerate for up to 3 days, or divide into mason jars and freeze for up to 3 months for later use.
