Slow Cooker Bone Broth


  • 4 lb. Chicken Carcass/necks/feet/wings (do not use the meat)
  • 3 Carrots, chopped
  • 3 Celery stalks, chopped
  • 2 Medium onions, peel on, sliced in half lengthwise and quartered
  • 4 Garlic cloves, peel on and smashed
  • 1 tsp. Himalayan salt
  • 1 tsp. Whole peppercorns
  • 3 Tbsp. Apple cider vinegar
  • 2 Bay leaves
  • 3 Sprigs fresh thyme
  • 5–6 Sprigs parsley
  • 1 tsp. Oregano
  • 18–20 C. Cold water


  1. Place all ingredients in a 10-quart capacity slow cooker or large pot on stove.

  2. Add in water to cover.

  3. Simmer for 24–48 hours, skimming fat occasionally.

  4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

  5. Use within a week or freeze up to three months.

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