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Chicken Bone Broth

2-3 lbs. of organic chicken bones
Water to cover the bones over 1 inch
3 tablespoons of apple cider vinegar
½ teaspoon of sea salt
2 onions medium chopped, about 1 inch
3 carrots medium chopped
4 stalks of celery, washed and medium chopped
1 tablespoon of black pepper corns
2 bay leaves
4-5 fresh thyme stems with leaves
I suggest to use a crock pot cooker for better results.


  1. Place the bones, water and vinegar in a pot or an electric slow cooker; let them sit for about 15 minutes for the vinegar to absorb. These will allow the minerals to release.
  2. Bring this to a boil and bring the flame down to a simmer, add the bay leaves, thyme and peppercorns, cook for about 10 hours on a slow simmer, skimming the fat and foam that forms on the top from time to time.
  3. Add the chopped vegetables and cook for another hour.
  4. Strain, skim the fat and discard the fat. Cool the broth down; it can be stored for up to five days in the refrigerator or freeze for a longer life.