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Homemade Bone Broth


  • Total Time: 24 hours 10 mins
  • Yield: 8 servings 1x

Ingredients

Scale
  • 12 whole chickens, cooked (preferably pasture raised)
  • 1 tbsp apple cider vinegar
  • 1 tsp + salt/pepper

Instructions

  1. Remove all the meat from the chicken, save for another meal or to make chicken soup from this broth
  2. Preheat oven to broil
  3. Spread bones on sheet
  4. Broil in oven for 10 minutes
  5. Carefully add bones to a large cook pot
  6. Cover bones with filtered water about 1 inch above
  7. Alternatively, you can add your broiled bones and water to a crockpot and cook on low for 16-24 hours!
  8. Add salt/pepper and vinegar
  9. Simmer for 24 hours
  10. Check after 1 hour for any foamy clumps floating and remove with spatula (these are impurities, more present in non-pastured chicken)
  11. After 24 hours, drain bones from broth
  12. Store in fridge for 1 week or freezer for a few months for next few meals
  13. Once cooked, and bones drained out, I love to freeze my broth in muffin tins. I then add to a large ziploc bag for easy and nourishing soup add ins.
  • Prep Time: 10 mins
  • Cook Time: 24 hours