Slow Cooker Chicken Bone Broth

This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 414 Calories

Ingredients

• 2 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon sea salt
• 2 tablespoons apple cider vinegar
• ½ teaspoon black peppercorns
• 6 cloves garlic, unpeeled
• 12 cups water, or as needed
• 3 pounds assorted chicken bones
• 2 unpeeled carrots, cut into chunks
• 2 stalks celery with leaves, cut into chunks
• 1 onion, unpeeled and quartered

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.

Step 3

Roast in the preheated oven for 30 minutes, stirring halfway through.

Step 4

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.

Step 5

Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.