Homemade Chicken Stock ("Bone Broth")

Homemade Chicken Stock ("Bone Broth")

I have to admit that I have been an avid Paleo dieter for around three years now, and never had the courage to make my own bone broth. I always found the process so daunting. I also had serious concerns about burning down my house with a slow-cooker left on for 24 hours. Well, friends, I finally worked up the courage and made my first batch of bone broth. And guess what? It was as easy as it was delicious. And my house is still standing. Win!

First, let's start by explaining some terminology. Chicken Stock and Chicken Broth are two terms that are frequently used interchangeably. The truth is that stock and broth are not the same thing. They are similar, but have subtle differences in the way that they are made. In a nutshell, stock is made primarily with bones, and broth is made primarily with meat. 

Somewhere along the lines, the popular term, "bone broth," was coined. When most people refer to bone broth, they are typically referring to chicken or beef stock.

Confused? No worries. Just make it. You won't regret it.

Before I get to the recipe, I must note that my measurements are simply suggestions. The wonderful thing about making broth is that you can really throw just about any vegetable you have in the fridge in. It is a very easy concept to make your own. 

Once made, you can use your broth to make soup, sautés, mashed potatoes, or you can even drink it on its own. You will find that the finished product is not as salty as the broth you would buy at the store, and this is purposeful. The point is to be able to use the broth in as many different dishes as you need to, adding salt if needed.

Hope you enjoy!


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Homemade Chicken Stock ("Bone Broth")
  • 3 lbs chicken bones (equivalent of two whole chicken carcasses)
  • 12 cups filtered water
  • 1 tbsp apple cider vinegar
  • 1 yellow onion, cut into quarters
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 garlic cloves
  • 1 bunch fresh parsley
  • 2 bay leaves
  • 2 tsp salt
  • 1 tsp pepper
1. Place all of your ingredients, except the parsley, into the slow cooker. Give it a stir to combine. Place the lid on the slow cooker and set on low for 21 hours.2. Once the broth has finished cooking, add the entire bunch of parsley. Place the lid back on, and cook on low for an additional 30 minutes.3. Allow broth to completely cool by turning the slow cooker off and letting sit for at least 30 minutes. Once cooled, skim off any remaining foam on top, remove the parsley and bones, and strain the broth through a mesh sieve or cheesecloth.5. Store broth in the refrigerator for up to 2 weeks, or the freezer for 6 months.
Prep time: Cook time: Total time: Yield: 8 cups