Slow Cooker Chicken Bone Broth

Name: Slow Cooker Chicken Bone Broth
Total time: 105
Yield: 8
Ingredients: 3 pounds assorted chicken bones; 6 cloves garlic, unpeeled; 2 unpeeled carrots, cut into chunks; 2 stalks celery with leaves, cut into chunks; 1 onion, unpeeled and quartered; 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 2 bay leaves; 1 teaspoon sea salt; ½ teaspoon black peppercorns; 12 cups water, or as needed

Recipe by France C from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

8 servings

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3 pounds assorted chicken bones
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6 cloves garlic, unpeeled
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2 unpeeled carrots, cut into chunks
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2 stalks celery with leaves, cut into chunks
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1 onion, unpeeled and quartered
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2 tablespoons olive oil

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2 tablespoons apple cider vinegar
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2 bay leaves
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1 teaspoon sea salt
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½ teaspoon black peppercorns
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12 cups water, or as needed

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
Roast in the preheated oven for 30 minutes, stirring halfway through.
Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.