Ingredients
Scale
- 2–3 pounds chicken bones from a whole roasted chicken
- 10–12 cups water
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (optional)
Instructions
- Place chicken bones in a 6-quart (or larger) slow cooker.
- Add enough water to completely cover the bones, leaving at least 1 inch of space at the top.
- Pour in the apple cider vinegar and add salt if desired.
- Cover the slow cooker and cook on low for 12-24 hours, noting that a longer time gives a richer broth.
- After cooking, turn off the heat and allow the broth to cool slightly.
- Strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or container.
- Discard the bones, let the broth cool completely, and then refrigerate.
Notes
Using roasted chicken bones enhances the flavor of the broth.
The longer the cooking time, the richer the broth becomes.
Broth can be stored in the refrigerator for several days or frozen for long-term storage.
- Prep Time: 10 minutes
- Cook Time: 12-24 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 0g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 30mg