Recipes Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes Rich Chicken Bone Broth 5.0 (5) 5 Reviews 2 Photos This chicken bone broth recipe slow-cooks roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. The longer this simmers, the richer it gets! Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Submitted by France C Updated on August 20, 2024 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 3 pounds assorted chicken bones 6 cloves garlic, unpeeled 2 clean, unpeeled carrots, cut into chunks 2 stalks celery with leaves, cleaned and cut into chunks 1 onion, cleaned, unpeeled, and quartered 2 tablespoons olive oil 2 tablespoons apple cider vinegar 2 bay leaves 1 teaspoon sea salt ½ teaspoon black peppercorns 12 cups water, or as needed Directions Preheat the oven to 400 degrees F (200 degrees C). Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat. Roast in the preheated oven for 30 minutes, stirring halfway through. Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours (but not any longer), adding 1 to 2 cups more water during the cooking process, to keep bones submerged. Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use. Cook’s Note I like to save leftover chicken carcasses, bones, and vegetable trimmings in the freezer, and when I have enough I make a batch of broth.The bone broth should gel upon refrigeration, however if it does not, it is still very nutritious! Just use less water and/or more collagen-rich bones such as chicken backs, feet, or wings.To easily remove fat from the broth, refrigerate and remove the hardened layer on top using a spoon. Leaving the layer of fat on top helps seal and preserve the broth. I Made It Print Nutrition Facts (per serving) 414 Calories 29g Fat 6g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 414 % Daily Value * Total Fat 29g 38% Saturated Fat 8g 40% Cholesterol 143mg 48% Sodium 376mg 16% Total Carbohydrate 6g 2% Dietary Fiber 1g 4% Total Sugars 2g Protein 30g 60% Vitamin C 8mg 9% Calcium 44mg 3% Iron 5mg 25% Potassium 469mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.