Chicken Bone Broth
This chicken bone broth is as full of nutrition and health benefits as it is easy to make. It's also keto, paleo, and able to be made in a slow cooker. And you can even use what's left of a rotisserie chicken. Did we mention the taste?!
Equipment
- Slow cooker (if following the slow cooker method)
Ingredients
- 5 pounds chicken necks, backs, and/or feet, (can be raw chicken or bones from a rotisserie or roast hen)
- 5 quarts water
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- 3 sprigs thyme, (optional)
Instructions
- If the bones are raw, you can first brown them*, if desired, to increase the complexity of flavor of the resulting bone broth. To brown the bones, preheat the oven to 400°F (200°C), toss the chicken parts in a roasting pan, drizzle with a little olive oil if desired, and slide them in the oven until richly browned, 30 to 60 minutes.
- If using a stock pot, toss the bones in the pot. Add the water, salt, and vinegar, cover, and bring to a boil. Reduce the heat to a gentle simmer and cook, covered, for 12 to 24 hours, skimming any fat and film as it cooks. If necessary, add a little water to keep the bones submerged.If using a slow cooker, toss the bones in the pot. Add the water, salt, and vinegar, cover, and bring to a boil. Reduce the heat to low and cook, covered, for 24 to 48 hours, skimming any fat and film as it cooks. If necessary, add a little water to keep the bones submerged.
- Strain out the bones and add salt to taste.
Nutrition
Serving: 1cup | Calories: 87kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 358mg | Fiber: 0.03g | Sugar: 4g