The benefits of having homemade broth on hand are endless! This is my tried and true basic Chicken Bone Broth recipe. I usually add whatever seasonal ingredients I have on had to most of my soup stocks and broths, but this one on its own, while plain-sounding, needs no additions or tweaks.


Chicken Bone Broth

Chicken Bone Broth


  • 12 c. water
  • 1- 2 pounds of chicken bones
  • 1 T. Bragg's Apple Cider Vinegar (ACV)
  • 1 large onion, peeled and quartered
  • 3 - 4 large carrots, peeled and cut into chunks
  • 4 - 6 cloves of garlic, peeled
  • 4 - 6 large stalks of celery with leaves
  • 1 t. sea salt
  • 3 - 4 bay leaves
  • 1 bunch of flat leaf parsley
  • 1 T. peppercorns


  1. Let's Get Cooking:
  2. Place all ingredients into a large stock pot or slow cooker (except the parsley).
  3. Cook on low for 24 hours.
  4. Turn off.
  5. Let cool.
  6. Skim off the fat layer and discard.
  7. Stir in the parsley and let sit for 30 mins.
  8. Strain through sieve/cheesecloth. (I do this multiple times to remove impurities.)
  9. Store in fridge or freezer, removing fat before drinking or using in your favorite recipes.

Comments are closed.