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Slow Cooker Chicken Bone Broth

Jess @ crimsonstonehome.com
Slow simmer this broth in the slow cooker to easily make your very own nutrient packed chicken bone broth!
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Equipment

  • Slow cooker
  • slotted spoon
  • straining cloth
  • fine mesh strainer
  • large bowl
  • storage container

Ingredients
  

  • Chicken bones, skin, scraps
  • 1 carrot
  • 1 celery stalk
  • 1 onion, halved
  • 1/2 tsp whole peppercorns
  • 1/4 cup Apple Cider Vinegar
  • Filtered water

Instructions
 

Prep

  • Using enough bones to fill the slow cooker, add solid ingredients. Do not overpack slow cooker.
    Chicken bones, skin, scraps, 1 carrot, 1 celery stalk, 1 onion, halved, 1/2 tsp whole peppercorns
  • Add ACV and cover bones with filtered water. Be sure to leave 2 inches of space from top to prevent water spilling over during cooking.
    1/4 cup Apple Cider Vinegar , Filtered water
  • Set on HIGH FOR ONE HOUR
  • Switch to LOW FOR 6-8 HOURS

STRAIN

  • Using a slotted spoon, remove large pieces and discard.
  • Place tea towel in fine mesh strainer and place over large bowl. Carefully ladle broth into cloth to strain out small bits.
  • Store broth in glass container in the refrigerator for about 5 days or freeze. Leave plenty of room for expansion if freezing, as glass containers will break if overfilled.

Notes

Once broth is cooled in refrigerator it should resemble a jell-o like consistency under the fat layer. This is the essential gelatin needed to maximize nutrients. If the broth is liquid and does not resemble jell-o, it can still be used in soups for flavor but next time adjust cooking temperature to reach 180°F.
Skim fat off if planning to drink bone broth by the cup. Keep the fat for flavor if using in soups and sauces. 
Try adding a small piece of fresh turmeric for added anti-inflammatory benefits. 
Broth can generally be enjoyed daily by most. Listen to your body and stop using if it doesn't agree with you.  
Keyword Broth, soup