- 1 chicken carcass
- 1 onion
- 4 carrots
- 1 tbsp of apple cider vinegar
- 1 tbsp of mixed herbs
- salt and pepper to taste
Step 1: Add a liner to your slow cooker, this saves time cleaning after use
Step 2: Add the chicken carcass to the slow cooker
Step 3: Cut your onion and carrots and place into the slow cooker
Step 4: Add the mixed herbs, salt and pepper
Step 5: Fill your slow cooker almost to the top with cold water
Step 6: Place the lid on, turn to low and cook for a minimum of 24 hours
Step 7: Drain the cooked bone broth through a fine-mesh strainer keeping the juice
Step 8: Divide the bone broth into containers and allow to cool
Tip! The recipe is based on a 5-litre slow cooker so you may need to use fewer herbs and salt if you have a smaller one.
Using the carcass from rotisserie chicken will add more flavour to your bone broth.
Once your bone broth has cooled you can keep it in the fridge, drink 1-2 cups daily.
Use it as a base for soups, stews and sauces
Bone broth will keep in the fridge for up to a week and the rest can be frozen and defrosted when needed.