BrothsAmericanEasy

Slow Cooker Chicken Bone Broth

Name: Slow Cooker Chicken Bone Broth
Prep time: 40 min
Cook time: 24 h 40 min
Total time: 25 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb (1360 g) raw chicken bones (backs, necks, wings, feet or carcasses), rinsed and patted dry; 1 tablespoon (15 ml) neutral oil; 2 tablespoons (30 ml) apple cider vinegar; 3 medium (200 g) carrots, scrubbed, cut into 2-inch (5 cm) chunks, no need to peel; 3 stalks (150 g) celery stalks, cut into 2-inch (5 cm) pieces, leaves included; 1 large (250 g) yellow onion, unpeeled, quartered; 1 head (50 g) garlic, halved crosswise, skin on; 3 leaves (1 g) dried bay leaves; 1 teaspoon (3 g) whole black peppercorns; ½ cup (15 g) fresh parsley stems, loosely packed (optional); 10 cups (2400 ml) cold water, cold, plus a few tablespoons of hot water for deglazing and more as needed to just cover

From the MyKitchenBank Kitchen

A rich, golden, gelatin-set chicken bone broth made hands-off in a 6-quart slow cooker. Roasting the bones first and adding a splash of apple cider vinegar gives deep flavor and a silky body.

Prep: 40 min
Cook: 1 days
Wait: 5 hr 30 min
Total: 1.3 days
Makes: About 2½ quarts (2.4 liters), 8 cups of 10 oz each

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Ingredients

8 servings

3 lb (1360 g) raw chicken bones (backs, necks, wings, feet or carcasses), rinsed and patted dry
1 tablespoon (15 ml) neutral oil
2 tablespoons (30 ml) apple cider vinegar
3 medium (200 g) carrots, scrubbed, cut into 2-inch (5 cm) chunks, no need to peel
3 stalks (150 g) celery stalks, cut into 2-inch (5 cm) pieces, leaves included
1 large (250 g) yellow onion, unpeeled, quartered
1 head (50 g) garlic, halved crosswise, skin on
3 leaves (1 g) dried bay leaves
1 teaspoon (3 g) whole black peppercorns
½ cup (15 g) fresh parsley stems, loosely packed (optional)
10 cups (2400 ml) cold water, cold, plus a few tablespoons of hot water for deglazing and more as needed to just cover

Equipment (7)

6-quart (5.7 L) slow cooker
Rimmed baking sheet, 18×13 inch (46×33 cm)
Instant-read thermometer
Fine-mesh strainer
Large heatproof bowl or pot, at least 4 quarts (3.8 L)
Ladle
Airtight jars or containers, 1 pint (475 ml) each

Steps

Before you start

Use about 3 lb (1.36 kg) of raw or leftover roasted chicken bones: backs, necks, wings, carcasses and feet all work. Feet and wings give the most gelatin.
Plan for 24 hours of slow cooking plus chilling time. Start in the morning so you can strain the broth the next day while you're awake.
Use a 6-quart (5.7 L) slow cooker. Leave at least 1 inch (2.5 cm) of space below the rim.
Raw poultry must reach 165°F (74°C). Have an instant-read thermometer ready, and wash hands, board and pan after handling raw bones.
Skip salt while cooking. Season each cup when you serve it, so the broth stays flexible for other recipes.

1
Heat the ovenOven 425°F / 220°C
- Position a rack in the center and heat the oven to 425°F (220°C).
- Line a rimmed baking sheet with parchment if you like for easy cleanup.
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Ready when: Oven reaches 425°F (220°C)
2
Roast the bonesOven 425°F / 220°C
- Toss the chicken bones with the oil on the baking sheet and spread in a single layer with space between pieces.
- Roast at 425°F (220°C) for 35 to 40 minutes, flipping once halfway, until deep golden brown.
- Check the thickest piece with an instant-read thermometer touching meat but not bone: it must read at least 165°F (74°C).
- Skip roasting if using already-cooked carcasses.
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Ready when: Bones are deep golden brown and the thickest meaty piece reads at least 165°F (74°C)
Tip: Crowded bones steam instead of browning, so use two sheets if needed.
3
Add bones and vinegar
- Transfer the hot bones to the slow cooker.
- Pour the apple cider vinegar over them.
- Pour a few tablespoons of hot water onto the baking sheet, scrape up the browned bits, and add them to the cooker.
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Ready when: Browned bits are scraped off the pan and in the cooker
Tip: The browned bits on the pan are concentrated flavor, so don't leave them behind.
4
Add aromatics
- Add the carrots, celery, onion, garlic, bay leaves, peppercorns and parsley stems, if using.
- Pour in about 10 cups (2.4 L) cold water so everything is just covered, keeping the level at least 1 inch (2.5 cm) below the rim.
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Ready when: Ingredients are just submerged
Tip: Starting with cold water helps draw out proteins slowly for a clearer broth.
5
Rest in vinegar
- Let the covered cooker sit off for 30 minutes before turning it on.
- The acidity helps start extracting minerals and collagen from the bones.
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Ready when: 30 minutes have passed
6
Slow cook 24 hours
- Cover and cook on LOW for 24 hours.
- Do not stir.
- If foam gathers in the first 2 hours, skim it off with a spoon.
- If the liquid level drops below the bones after 12 hours, top up with hot water.
- After the first 3 hours, check that the broth is steaming and reads at least 165°F (74°C) on a thermometer.
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Ready when: Broth is deep golden, smells rich, and small bones crumble easily when pressed
Tip: Keep the heat on LOW. A hard boil makes the broth cloudy and greasy.
7
Strain the broth
- Turn off the cooker and let it sit 20 minutes.
- Set a fine-mesh strainer over a large heatproof bowl and ladle the broth through it.
- Discard the bones and vegetables, which are spent.
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Ready when: Broth is clear of solids and golden
Tip: Press the solids gently with a ladle. Don't force them through, or the broth clouds.
8
Chill and defat
- Cool the bowl on the counter for 30 minutes, then refrigerate uncovered until cold, about 4 hours or overnight.
- Lift off the solidified fat cap with a spoon.
- Save the fat for cooking if you like.
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Ready when: Broth is jiggly like soft gelatin and the fat layer is solid
Tip: A well-set jelly means plenty of collagen. If it stays liquid it's still delicious, just lighter.
9
Season and serve
- Reheat 1 cup (240 ml) broth in a saucepan over medium heat for 3 to 4 minutes until steaming and at least 165°F (74°C).
- Season with salt to taste and sip warm, or use it in soups and sauces.
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Ready when: Broth is steaming hot, melted smooth and reads 165°F (74°C)

Good to know

Tips

Add chicken feet or wings for a more gelatinous broth.
Never add salt until serving so you can use the broth in any dish.
Freeze in ice cube trays or 1-cup portions for quick use.
For a shorter cook, 12 hours on LOW still makes a good broth, though lighter in body.

Make ahead

The broth can be made up to 5 days ahead and kept in the fridge, or frozen for 6 months.

Storage & reheating

Refrigerate in airtight jars up to 5 days. Freeze in containers, leaving 1 inch (2.5 cm) of headspace, for up to 6 months. Thaw overnight in the fridge. Reheat gently on the stove until steaming hot (165°F/74°C). Don't leave broth at room temperature for more than 2 hours.

Substitutions

apple cider vinegar → white wine vinegar or lemon juice. Use the same amount. Flavor will be slightly different.
raw chicken bones (backs, necks, wings, feet or carcasses) → 2 leftover roasted chicken carcasses plus 1 lb wings. Skip roasting for already-cooked carcasses; roast the raw wings to 165°F (74°C).
celery stalks → fennel stalks. Gives a slightly sweeter, anise-like note.
fresh parsley stems → fresh thyme sprigs. Use 4 to 5 sprigs.