Making a Slow Cooker Chicken Bone Broth or Stock is more than a delicious and savory component to a meal. It’s an incredibly healthy ingredient to always have on hand. And it doesn’t get easier than with a slow cooker.
3–4 lbs of mixed chicken bones
2 medium carrots
3 celery stalks
2 medium onions, halved
4 cloves garlic, with skin on
1 bay leaf
small bunch of fresh thyme leaves (parsley, rosemary if available)
salt and pepper to taste
10–12 cups water
Preheat your oven to 400°F. Place chicken bones on a baking sheet and roast for 20 minutes (if frozen or uncooked).
Meanwhile, chop the carrots, celery, and onions and place them in the bottom of the slow cooker. Add the garlic cloves, bay leaf, and fresh herbs. Season with salt and pepper to taste. Lay the bones over the vegetables in the slow cooker; add water to cover, about 10 to 12 cups in a 6-quart slow cooker, or until the water is filled to within an inch of the top.
Set the slow cooker on low, cover and cook for 6 to 8 hours, or until the broth has reached a beautiful golden color.
Remove the larger pieces of bones and vegetables with a slotted spoon; discard. Then strain the broth in the slow cooker with a fine meshed sieve or strainer lined with cheesecloth.
Transfer the bone broth into jars and refrigerate immediately. As the broth cools, any fat will float to the surface and can be removed before use.
Keywords: bone broth, chicken stock, slow cooker chicken stock