Chicken Bone Broth
Prep time
Cook time
Total time
Serves: about 6 pints
  • 2-3 pounds chicken bones (wings and feet are full of collagen)
  • 1 teaspoon organic raw apple cider vinegar (I recommend Braggs)
  • 2+ quarts of water (enough to cover bones)
  • sea salt to taste
  • bay leaves, optional
  • carrots (rough chop), optional
  • onions (rough chop), optional
  • celery (rough chop), optional
  • garlic cloves, optional
  1. Place the bones, vinegar, and water in the slow cooker. Add vegetables if desired.
  2. Cook on low for 24 hours.
  3. Strain through a fine mesh strainer.
  4. Add salt to taste.
  5. Ladle into wide-mouth mason jars for storage in the refrigerator or freezer, making sure to leave room at the top to allow for expansion, ½ in to 1 inch.
The broth will still be healthful without the vinegar, but it helps to draw out the minerals.
Keeps in the freezer for 3-6 months, and in the refrigerator for up to a week.
Recipe by Chef Melissa Gellert at