I’m so grateful I learned how to make bone broth. It’s easy to make and convenient to have, especially if you’re a lover of soups. I can’t wait to explore this recipe a bit more. Maybe add some herbs or wild mushrooms. What about adding kelp or kombu? I feel like the possibilities are endless!
Serving Size: Approx. 80 oz/10 Cups
Prep Time: 20 Minutes
Cook Time 10 – 24 Hours
- 1 Whole Rotisserie Chicken, 1 – 1 1/2 Lbs
- 1 Small Onion, Roughly Chopped
- 1 Carrot, Roughly Chopped
- 1 Celery Stalk, Roughly Chopped
- 1 TBL Apple Cider Vinegar
- 2 tsp Sea Salt
- 1/2 tsp Peppercorn
- Cold Water
- Large Bowl
- Fine Mesh Sieve or Strainer
- Mason Jars (For this batch, I used two 32oz + one 16 oz)
- Large Container
You’re going to want to purchase a fully cooked rotisserie chicken from your local grocery store. I like to purchase mine from Whole Foods because they’re organic and antibiotic and hormone free. Before you begin, allow your chicken to cool down. Then you will want to remove and shred all the meat and place in a container. Store your shredded chicken in the fridge and use for sandwiches, salads, stir fry, enchiladas etc.
Add chicken bones (and juice from chicken), onion, carrot and celery to a Crock-Pot. Pour water into the slow cooker until food items are completely covered. Add remaining ingredients. Set your slow cooker to low.
After about 10 – 24 hours, strain your broth using a fine mesh sieve or strainer into a large bowl. Pour your broth into mason jars.
Use within 2-3 days, unless you’re freezing.
**If freezing your bone broth, don’t fill your mason jars to the top! Be sure to leave some room in your mason jars to allow the liquid to expand when frozen. We don’t want those glass jars breaking in the freezer!