Making your own homemade chicken bone broth is a really easy process. You just need a handful of ingredients, a chicken carcass with a little bit of meat on it and your slow cooker crockpot. That’s about it. Bone broth gives you more vitamins and minerals compared to a canned chicken broth that you pick up at the grocery store.
** Post contains affiliate links.
Before we get to the recipe and instructions on how to make chicken bone broth…I use spices and spice blends from Selefina. They offer high-quality spices that are shipped straight to your door. They’re my go-to source for all kinds of spices and seasonings.
Easy Homemade Chicken Bone Broth Recipe
Whole Chicken Carcass with Meat
Water
Chopped Onions
Chopped Celery
Sliced Carrots
Selefina Parsley Flakes
Selefina Italian Seasoning Blend
Selefina Black Peppercorn
I’ll roast a whole chicken in our oven for the family to enjoy for dinner one evening. Once dinner is over, I save the carcass and bones along with any little bits of chicken that are leftover. Place into your slow cooker crockpot covering them with water. Set the temperature on the low setting. Slow cook for 24-30 hours. You really want to cook down those bones…pulling out the hidden nutrients inside them.
Once done…strain everything to remove any bones, skin or gristle. You should be left with a nice golden chicken bone broth. Pour that back into the slow cooker. Simmer on the low setting for 2-3 hours. Turn if off and let it cool. You can then freeze or can the bone broth.
If you want a seasoned chicken bone broth…you’ll place the broth back into the slow cooker and then add chopped celery, chopped onion and sliced carrots. I don’t use any pre-determined amounts of the veggies, I just toss in what I have to bulk up the soup. I then add seasoning: Selefina Parsley Flakes, Selefina Italian Seasoning Blend and Selefina Black Peppercorns. I don’t add salt because I feel that chicken broth is salty enough all on its own. Cover and slow cook for 3-5 hours on the low setting. You want all of the added veggies to get fork tender and allow the flavors to infuse.
Let it cool and you can freeze it in freezer containers for later use (leave a 1 1/2″ to 2″ headspace when freezing it). It’s a great chicken soup base. When you’re ready to make soup…you can cook-up pasta noodles, potpie squares, rice and/or potatoes. Add that to the soup base in a large pot. Cook over medium heat until done. Lunch or Dinner in less than 35 minutes!
If you’re into home canning…like me…you can can it for later use. I like to fill quart-size mason jars, leaving a 1″ headspace and canning it. You can preserve by pressure steam canning it for 90 minutes or you can water bath can it for 2 hours (using European times). You can find my previous post with recipe for Canning Homemade Chicken Soup on the blog.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
