Slow Cooker Roasted Chicken Bone Broth
  • 2 roasted chicken carcasses (add in any skin)
  • 1 medium onion, cut into four pieces (skin left on)
  • 3 carrots, cut into 2 inch pieces (unpeeled)
  • 3 celery ribs with leaves attached, cut into 2 inch pieces
  • 5 cloves of garlic, smashed (skin left on)
  • 1 bay leaf
  • 2 tablespoon dried parsley
  • 1 tablespoon dried basil
  • ½ tablespoon black pepper
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon tumeric
  • 2½ quarts water
  1. Add all of the ingredients to a large slow cooker.
  2. Cook on low for 12 to 14 hours.
  3. Remove bones and vegetables from the broth, discard.
  4. Pour the broth through a wire mesh strainer into 1 or 2 large bowls.
  5. Refrigerate over night, when chilled completely remove the hardened fat from the top and discard.
  6. Pour into ice cube trays, when frozen remove and place in a freezer zip lock bag to store.
Bone broth can be store in the refrigerator for up to 5 days.
This broth can be used as is with rice or pasta, and can be added to any recipe calling for chicken stock or broth.
This is a salt free both.
Recipe by What's Mary Doing at