Slow Cooker Chicken Bone Broth recipe
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Ingredients
- 3 pounds assorted chicken bones 6 cloves garlic, unpeeled 2 unpeeled carrots, cut into chunks 2 stalks celery with leaves, cut into chunks 1 onion, unpeeled and quartered 2 tablespoons olive oil 2 tablespoons apple cider vinegar 2 bay leaves 1 teaspoon sea salt ½ teaspoon black peppercorns 12 cups water, or as needed
Nutrition Info
- 413.9 caloriescarbohydrate: 5.5 gcholesterol: 143 mgfat: 29.4 gfiber: 1.2 gprotein: 30.1 gsaturatedFat: 7.9 gservingSize: -sodium: 376.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken Bone Broth
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
Roast in the preheated oven for 30 minutes, stirring halfway through.
Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.