After we roast our chicken I make broth from the carcass in the same roasting pan. I recently learned that adding salt too early in the broth process is crazy bad for you and so now I don’t add salt to my broth until it goes into the jars for the fridge or freezer.

Here is a beauty of a recipe from Claire’s Holistic Pursuits I will admit that I have never added more than an onion to my bone broth.

Chicken Bone Broth

Chicken Bone Broth


  • Grass fed + free range or organic bones – I normally use beef bones from the butcher or a left over chicken carcass ( you want chemical free here so you aren’t drinking those toxins in concentrated amounts)
  • 1 -2 tablespoons of Apple Cider Vinegar (acid thats needed to leech the mineral from the bones)
  • Filtered water (again, we want low levels of toxins)
  • Any chopped vegetables you care to throw in – potatoes, leek, celery, onion, carrot. I save up all my vege scraps from the week + use them too.
  • Desired herbs + spices: bay leaves, oregano, rosemary, peppercorns, parsley etc.


  1. Place your bones in a slow cooker or pot
  2. Cover with water + add in the Apple Cider Vinegar
  3. Let this sit for 20 or so minutes so the acid can set to work removing the minerals from the bones
  4. Add in your veggies, herbs + spices
  5. Place on a low heat for up to 48hrs if beef bones or 24hrs if chicken bones
  6. Remove from the heat + strain out the (now sad looking) veggies + bones, discard.
  7. Bottle the broth to keep in the fridge or store in ice-cube trays or in serving portions in the freezer for up to 3-4months.