Ingredients
Scale
- 2–3 pounds chicken bones from a whole roasted chicken
- 10–12 cups water enough to fully cover the bones
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt optional or season when serving
Instructions
- Place chicken bones in a 6-quart (or larger) slow cooker.
- Add enough water to fully cover bones, leaving at least 1 inch of space at the top.
- Add apple cider vinegar and salt if desired.
- Cover and cook on low for 12-24 hours, with longer cooking producing richer broth.
- Turn off the heat and let the broth cool slightly.
- Strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or container.
- Discard the bones, cool the broth completely, then refrigerate.
Notes
Broth can be stored in the refrigerator for up to 5 days or frozen for longer preservation.
For richer flavor, continue cooking the broth towards the 24-hour mark.
- Prep Time: 10 minutes
- Cook Time: 12-24 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 86
- Sugar: 0g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 30mg