I love finding frugal ways to make use of all of our food. So rather than tossing out those leftover bones from a roasted chicken (or turkey), I use them to create a delicious and nutritious bone broth.
It’s especially easy to make bone broth in the slow cooker since it allows you to simmer the bones for an extended period of time without having to look after it. A long, low simmer is one of the best ways to extract more of the beneficial minerals and rich gelatin, which helps to heal the gut.
In fact, there are so many benefits to homemade bone broth, including
• Full of protein, amino acids and essential minerals
• Acts as a digestive aid and promotes healing and support for the gastrointestinal track
• Provides a rich source of gelatin and collagen
• Supports healthy joints and a healthy immune system
So I encourage you to make use of every single bit of those leftover chicken bones (or turkey bones) and put on a crockpot of bone broth. Your body (especially your gut) will thank you!
(P.S. If you don’t have any chicken bones on hand, you can still cook up a batch of delicious and nutritious chicken meat stock by following my simple stovetop method utilizing a whole uncooked bird.)
How to Make Slow Cooker Bone Broth
{step-by-step instructions}
Step One:
Be sure to remove all of the meat from your roasted chicken (or turkey). As shown below, the carcass should look like it was attacked by a pack of hungry piranhas – seems a bit graphic, but the point is, you want to retrieve as much of the meat as possible for making future meals.
Step Two:
Place the bones, giblets (if you have some), and some fresh chopped veggies and herbs into a six-quart slow cooker. It’s important to note that if you want to achieve a great gel, using extra jointy-bones is key. This excellent article from my friend Kristen, really helps clarify how to achieve bone broth with a great gel.
There is no exact recipe, so use what you like. But as a baseline, I like to include with the chicken bones:
• 4-5 small carrots with tops, chopped
• 3-4 stalks of celery with leaves, chopped
• 3-4 cloves garlic, peeled
• 1 large onion, chopped
• 2 bay leaves
• 1 tbsp sea salt
• A handful of fresh parsley and thyme
Then add about 2 tablespoons of apple cider vinegar (the acidity helps to draw out more of the beneficial minerals and gelatin). Next, add fresh filtered water, making sure to not overfill (see this article on the proper ratio of water to bones for the best gel). Cover the slow cooker and cook on low 12-18 hours.
Step Three:
You have two choices, you can either carefully ladle off as much broth as you need and replace with fresh water to create a perpetual stock (see Jenny’s idea here), or you can remove the large chunks of food and bones from the crockpot and carefully pour the stock through a fine-mesh strainer into a large bowl.
Storing Stock:
Homemade stock can be kept in the refrigerator for up to a week, or in the freezer for several months. Once stock has cooled, I like to place it into 2-cup portions in BPA-free plastic containers and store in the freezer for easy access when I need to use it in recipes. If you’ll be using the stock within a week, a good option is to simply store it in mason jars (or clean recycled glass jars) and place in the refrigerator.
Note: It’s completely normal for your stock to develop a nice thick solid jell across the top when refrigerated. In fact, it’s not only “normal,” it’s the true sign of a good stock. Do not skim this off, this thick layer of rich fat and gelatin is loaded with healthy nutrients!
Using Stock in Your Favorite Recipes:
Homemade bone broth is far superior in taste to any stock sold in cans or boxes. And most important, it’s far superior in nutritional value as well. It’s perfect for making your favorite soups and stews, as well for drinking daily as part of a gut-health-improvement regime.
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For an even richer flavor, roast the bones until they are golden brown before using for broth. I also save carrot peelings, onion skins & scraps, and celery tops (leaves) in the freezer to use in the broth.
Thanks for the tip! Appreciate you taking the time to leave a helpful note! Blessings, Kelly 🙂
Great post! So many times I forget to use the bones. Now I need to get a chicken. Thanks for your lovely photos and inspiring directions. As always your generosity on your site is such a blessing in my life. I truly love your recipes and have never been been disappointed with your gluten-free meal plans. So glad I found you, Kelly.:-)
Thanks, Allison! You are a blessing! 🙂
Kelly, Thanks for this helpful tidbit! Recently I have gone to the grocery store meat department and bought their leftover bones from butchering beef. I suppose you could get chicken carcasses or other bones as well. A friend of mine who eats nourishingly also suggested saving and freezing the vegetable scraps from cooking prep (onion skins and tops, garlic papers, kale stems, carrot tops, etc.) in a freezer bag over the course of a week or two and adding these to your crock pot bones. They add more flavor and more nutrition. She also said that one chicken carcass can be crock potted twice at 12 hours each and it will still extract more gelatin and minerals. I have been doing this and am amazed at the results and the money savings! I will never buy store bought broth again.
Hi, Dallas! Thanks for the great tips – yes to all you said. I have a link in this post for Jenny’s perpetual stock recipe and she does that (keeps the bones in her crockpot for a week and keeps adding water). It’s so great to be able to save money, use-up all our food scraps and create a nourishing stock! Appreciate you taking the time to leave some great tips! Blessings to you! 🙂 Kelly
I’m embarrassed to admit I usually mindlessly toss the bones (shriek!), and have only made homemade stock a few times. The difference in flavor between the homemade and store-bought was outstanding, though! I’m committed to get more consistent about using every scrap of the very pricey pastured chickens we buy, so this practical post is timely encouragement!
You aren’t the only one, Dena. I was scrapping bones too in the past. One thing I do when I don’t have time to make the crockpot bone broth (which sounds funny because it’s so easy) is just pop leftover bones in a large gallon size Ziplock and freeze them until you’re ready to use them. You can do this with any bones and when you get a nice bunch, then pop in the into the crockpot. Thanks for your kind note! Blessings to you, Kelly 🙂
Freezing for later is a great idea – thanks, Kelly!
Hi Kelly,
I just wanted you to know that I made the yummy Roasted Chicken recipe last night and I went ahead and made the Bone Broth. After tasting a spoonful of the finished broth, I was overwhelmed by how delicious it is! It is like nothing I’ve ever tasted, and it makes the house smell good too. Thank you for passing this on to us! I could really eat the broth alone and be fulfilled, however, I am going to make Chicken Tortilla soup instead. ;o)
Thanks again! Dawn
Yay! Love it. Thank you so much for circling-back. I am definitely going to save the liquids next time for the broth. Thanks, friend! 🙂
Hi Kelly!
This recipe was a life saver this week. I had made it over the weekend and of course my little one (age 2 1/2) got a very nasty cold and all he wants is chicken broth. He’s not eating much so its so nice to know he’s getting the nutrients from the broth! Just curious, this was the first time I made it in the crock pot and it seemed darker and more dense than when I do it over the stove. Is this normal or a sign that I did something wrong? It still tastes delicious, I was just expecting it to be clearer and lighter in color.
Hi, Faith. So sorry to her your precious little one is ill. But thankful that you had some bone broth on hand. I find that broth made in the slow cooker can vary a lot in color depending on the veggies added and sometime I think it’s how well roasted the bones are. Regardless, it’s completely nutritious and if you enjoy the taste, I wouldn’t be concerned about the color. Hope your little one gets better soon! 🙂
Hi Faith
The same thing happens to me when I make the broth in my slow cooker. I thought it was burnt (if that is possible) but it tasted fine as well. maybe it is a slow cooker thing.
Hi Kelly, I have been following your weekly meal plans for a few weeks and AM IN LOVE. I have prescribed to three other plans, however none of them seemed to “fit” my family’s tastes. Your recipes are simple, gluten-free (bonus!), and grain free (double bonus!), and whole foods (triple bonus!). My family has enjoyed dinner time and looks forward to meal time again…we have tried bone broth from a leftover roasted chicken (did not add any veggies though as the recipe didn’t say to). When we used the broth/stock in a recipe it tasted so salty! Am I not used to the difference taste of the “real stuff”? Do you suggest scaling back the amount called for in the recipe? My family did not like it both times we tried…help 😉
Thanks for you sweet words, Danielle. I’m so glad your family is enjoying the recipes. As far the bone broth, definitely add some leftover veggies, it can even be scraps (like ends you chop off of carrots or celery stalks, just save them for broth). The veggies will really add some flavor to the broth.
As far as the salty taste, that might be based on the type of salt your using, and if you’re using bones from a roasted chicken that was well seasoned, then some of the salt from the roasted bird will also end up in the broth. But really, the simplest solution to the salty issue is that you don’t have to add any salt at all to the broth when you make it. That way you can just season it later, based on the recipe you use and according to your taste preference. Hope that helps! Blessings, Kelly
How much bone do you need to use – is one whole chicken carcass enough? What does the giblets do as we like to eat these and I don’t usually have them on hand?
Hi, Jackie, yes one carcass is plenty to make the bone broth and as far as the giblets go, that is great you like to eat them. Many do not, so rather than toss them out, I suggest adding to the bone broth since they are full of nutrients. But they are not necessary. Blessings, Kelly 🙂
Hi Kelly
First I would like to say how happy I am that I found your site. The meal-planner is truly a God send and just what I needed to feel less stressed about getting the whole food meals on the table and in the lunchbox. I just made the apple streusel muffins from this week and they are delicious. Thank you! I was wondering if you could tell me what brand of BPA-free plastic containers you get to freeze bone broths, soups, etc…? Thanks again and God bless.
Tami
Thanks so much for your kinds words, Tami! I’m so happy your finding the meal plan and recipes helpful. What a blessing! I use Gladware brand BPA-free freezer containers for bone broth. Here’s what they look like: http://www.glad.com/food-storage/containers/freezerware-small/ I’ve found them at Target and Walmart. I think most grocery stores also carry them. Blessings, Kelly 🙂
Hi Kelly! I love your recipes & meal plans! Thank you so much! I am wanting to make a pot of homemade chicken broth but I am unsure about one thing. Can I put the cooked chicken bones & uncooked giblets together in the crockpot to make broth? I have usually tossed the giblets, but I have some I am wanting to use. Thanks!
Yes, absolutely. That’s what I do! 🙂 You’ll get the added nutrition of the giblets. Just be sure to cook the broth at least 8-10 hours on low or 5-6 on high before consuming the broth so that the meat is cooked through. 🙂
I plan to ask my butcher for beef bones since we rarely buy beef with bones in it. How much do you think I’d need to make broth–a pound? I’ve been making broth with chicken carcasses several months now (thank you for the directions!!) but I’ve never thought to weigh them. Thanks!
Hi, Kim. Here’s a link to my friend Katie’s site. She has a great beef bone broth recipe – she uses 2 lbs. of bones: http://wellnessmama.com/5888/how-to-make-bone-broth/
Hope this helps! 🙂
Hi Kelly! Love this broth! I am wondering if there is a way that I can also make this same broth on the stove with the leftover bones and veggies after cooking it in the slow cooker? Would like to have the broth faster to cook with–can I simmer all for a couple hours…or would I need longer? Thanks for any help you can offer! 🙂
Hi, Heather. Yes, you can use the same method described in my stovetop bone broth recipe, except of course you won’t have the extra step of removing chicken meat since you’ll just be using leftover bones. Blessings, Kelly
Here’s the link to the recipe: http://thenourishinghome.com/2012/04/how-to-make-homemade-chicken-stock/
Kelly, when I make my broth, I add some additional things… When I cook vegetables (other than cabbages or broccoli or artichokes…) I retain the cooking liquid and put it in the freezer. When I make the broth, I add to the stock the frozen vegetable cooking water for added nutrition and taste.
I store the reserved water and finished broth in ziplock bags which I freeze flat. It is far quicker to thaw this way and far easier to stack in the freezer and takes a good deal less space.
Thanks for sharing these great ideas, Pattie! I appreciate your taking the time to leave a kind note! Blessings, Kelly 🙂
I’ve been making broth for a few years but didn’t know you could pull out the liquid, add more, and make another round from the same bones. Thanks for the tip!
You are so welcome! Thanks for taking the time to leave a kind note! 🙂
Can I can this broth? I have made my own broth before, but not as often as I’d like, because I’m very limited on freezer and fridge space. I’m an old hand at “scratch” cooking, but fairly new to canning. Any advice is appreciated. Thanks you.
I haven’t attempted canning. But thankfully, I have a good friend who has. You can find her recommendations here: http://www.theprairiehomestead.com/2012/12/how-to-can-homemade-stock-or-broth.html Blessings to you, Kelly 🙂
🙂 Thanks!
my pleasure! 🙂
My mom used to make me bone broth out of goat trotters, which I absolutely loved! (Goat trotter is a broth made of goat legs) Can I have that instead of chicken, turkey or beef bones?
Of course! It’s the gelatin in the bones as well as the minerals that is a digestive aid. 🙂
I used your crockpot rotisserie recipe and was wondering how I could seamlessly use those bones for broth. I cooked them for seven hours already. Can I save the water/broth it already produced, add fresh veggies and more water and put the bones back in for another 8 hours?? It was just one 5 or 6 lb chicken. Is that enough bones?
Yes, you can use the bones again, but I’ve found the second batch to be much less flavorful. And yes, you can add additional bones to help with adding more flavor. 🙂
Greetings Kelly !!!
I am about to embark on my Whole30 journey tomorrow and was going to make soup this weekend. I was going to buy broth that I could use (GAPS) until I saw this !!!! If I knew how to do cartwheels, I would !!!! After my Zumba class tomorrow, I’m coming home to meal prep for the upcoming week !!! I’m nervous about this way of eating as I’m just used to eating whatever I want but I’m excited about taking my health back.
Hi, Anj. Thanks for your sweet note. I’m so happy this you found this recipe and that you’re doing Whole30. We’re starting a Whole30 here on the blog on October 9. So be sure to keep an eye out for more delicious Whole30 compliant recipes. 🙂
I am totally new when it comes to making bone broth and am unsure of how many bones to include in a 6qt slow cooker. I may try chicken, but I also wanted to try grass fed cow bones. How many bones and then is there any particular bones from the cow to use over others?
Hi, Jennifer! Great question, please take a peek at this post from Kristen. It’s the best one on how to get a proper gel and talks about the very point you mentioned. The joint bones are the best for getting a good gel. Here’s the article: http://www.foodrenegade.com/why-your-bone-broth-doesnt-gel/ Blessings to you, Kelly 🙂
Hi Kelly
After making the roasted chicken, do you use or toss what is already in the crock pot to make the bone broth?
Hi, Robin. After you make the roast chicken, you would clean out the slow cooker and add the bones from the chicken to the slow cooker along with veggies and water as recommended in this post. I hope this helps better clarify. It’s a great way to use leftover bones to make broth. 🙂
I have been making bone broth for years, especially in winter months. I save chicken bones in a ziplock bag in the freezer and then make a large batch on the stove. Thanks for the tip on adding more water and to keep it going! I have one question. When I use my 6qt crock pot, I have found my crock pot seems to bring the broth to a very high simmer, even on low. The broth is almost to a boil. Is this normal?? I found my smaller crock pot did the same thing. Thank you!
Hi, Julie. It is hard to tell if your crockpot is running a bit high. But all slow cookers on low should reach a good simmer or boil a few hours into the cooking process. If you believe your slow cooker is running too high, you can reduce the cooktime. It’s not as big of an issue having a slow cooker that runs a bit higher, but it is a food safety issue for slow cookers that don’t heat up enough since that can result in illness. A common method for testing a slow cooker is to fill your slow cooker 1/2 full with water. Turn it on and set it to the low heat setting. Heat the water for at least 8 hours. Check the water temperature with a food thermometer. The water temp should be 185*F. If the temp is lower. it’s time to replace your slow cooker. If the temperature is higher, you may need to shorten the time you cook food in it so you don’t overcook it. I hope this helps! With blessings, Kelly 🙂