Go Back
Amber chicken broth with title reading Rich Slow Cooker Chicken Bone Broth Recipe
Good Fork Daily Editorial Kitchen

Rich Slow Cooker Chicken Bone Broth Recipe

Roasted chicken backs, necks and wings slow-cooked with measured water for a savory broth with concentrated flavor and possible cold-set gel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 hours 55 minutes
Total Time 19 hours 15 minutes
Servings: 8 cups
Course: Ingredient, Soup
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds thawed raw chicken backs, necks and wings
  • 1 large yellow onion unpeeled and quartered
  • 2 medium carrots cut into 2-inch pieces
  • 2 celery ribs cut into 2-inch pieces
  • 1 head garlic halved crosswise
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons apple cider vinegar optional
  • 10 cups cold water plus only enough extra to barely cover if needed
  • 1 teaspoon Diamond Crystal kosher salt optional and adjustable after straining

Equipment

  • 6-quart slow cooker
  • Rimmed baking sheet or roasting pan
  • Clean tongs
  • Fine-mesh strainer
  • Large heatproof pot
  • Shallow storage containers

Method
 

  1. Heat the oven to 425°F. Keep thawed raw chicken separate from ready-to-eat food.
  2. Arrange chicken, onion, carrots, celery and garlic on a rimmed pan. Roast 25 minutes, turn, then roast 15 to 20 minutes more until browned but not blackened.
  3. Transfer solids to a 6-quart slow cooker. Deglaze the pan with 1 cup measured water and add the brown liquid.
  4. Add bay leaves, peppercorns, vinegar and remaining water, staying below the maximum fill line and barely covering the bones.
  5. Cover and cook on high for 1 hour without lifting the lid.
  6. Switch to low and cook, covered, for 12 to 18 hours.
  7. Remove large solids and strain gently without pressing. Season lightly or reduce on the stovetop if desired.
  8. Divide into shallow containers and refrigerate promptly within 2 hours.

Notes

  • Use fully thawed chicken and keep the slow cooker below its maximum fill line.
  • Do not taste until the poultry has cooked safely; keep the covered cooker operating continuously.
  • Cold-set gel varies with connective tissue, water and concentration and is not a safety test.
  • Cool in shallow containers rather than in the ceramic crock.
  • This recipe was developed through culinary research and editorial review.