Chicken Bone Broth

11 1455 174
Ingredients Minutes Calories
Prep Cook Servings
15 min 24 h 2
Chicken Bone Broth
Health Highlights


1 carcass Chicken carcass
2 large stalk(s) Celery
1 medium White onion
2 large Carrots
2 clove(s) Garlic
3 leaf Bay leaf
2 sprig Thyme, fresh (or 1 tsp dry)
1 tbsp Peppercorn
1/2 cup Parsley, fresh (about a handful, optional)
3 tbsp Apple cider vinegar (important for drawing nutrients out of bones)
8 cup Water (more or less, to cover)


Whole veggies chopped, or vegetable scraps (celery and celery leaves, onion, carrots, fennel and fennel tops, wild mushrooms, garlic, apples, leeks, parsley stems, other veggies will taste too strong and affect flavour)

Place carcass, veggies and herbs in a slow cooker or pot. Cover with fresh water. Add vinegar.
Cook in a slow cooker on low heat for a minimum of 12 hours, and up to 24 hours. OR cook on the stovetop by bringing to a boil, and reducing heat to minimum for at least 12 hours. As foam floats to the top (in the first hour) scrape off and continue simmering.


A good gel (formed from gelatin) is ideal but usually happens from the stove-top method more often. If liquid is the consistency of gel or jelly that’s a good thing.

Strain and squeeze liquid out of the veggies and carcass. Then freeze or refrigerate.

Use chicken broth to replace water when cooking soups, stews, whole grains (like rice or quinoa) or consume as a nourishing drink to soothe and heal the gut.

Bone broths have been used traditionally for many centuries in many societies around the world. This building food is used for healing and culinary purposes. There are no medicinal properties in broth from a box or can. In fact, most of these products could be considered “unhealthy”, as they are full of preservatives and contain few nutrients. And the deeply flavourful broth is lost when out of a can. In our “fast” society we’ve become accustomed to the world of Quick & Easy. And we’ve lost the art of A) using the entire animal and B) making this healing, whole food.

Bone broths are extraordinarily rich in nutrients, minerals and amino acids. They are especially high in calcium, magnesium and phosphorous. Some of the more pronounced amino acids support the bodies daily detoxification process, support digestion, assist with skin health. They are especially rich in gelatin, which supports skin and is imperative to digestive health. Chicken stock really IS the “cure for the common cold” — at least the side effects of respiratory infections as it inhibits neutrophil migration. Awesome!!! They even contain some glucosamine and chondroitin — known to assist in the effects of joint pain and arthritis. This is also helped by gelatin.

Nutrition Facts

Per Portion

Calories 174
Calories from fat 51
Calories from saturated fat 8.1
Total Fat 5.7 g
Saturated Fat 0.9 g
Trans Fat 0
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 1.1 g
Cholesterol 10.3 mg
Sodium 372 mg
Potassium 790 mg
Total Carbohydrate 18.4 g
Dietary Fiber 6.2 g
Sugars 7.6 g
Protein 15.4 g

Dietary servings

Per Portion

Meat 4.7
Vegetables 3.5

Energy sources


Meal Type(s)