Traditional Chicken Bone Broth

Traditional Chicken Bone Broth

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Servings 8 servings


  • 2 pounds roasted chicken backs*
  • 2 pounds roasted chicken feet*
  • 7 cups water
  • 2 yellow onions halved
  • 3 cloves garlic
  • 3 stalks celery halved
  • 3 carrots cut into 2-inch pieces
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh oregano
  • 6 sprigs fresh thyme
  • 2 teaspoons whole peppercorns
  • 1 teaspoon sea salt
  • 2-3 tablespoons apple cider vinegar


  • In a large stock pot, place the chicken feet and backs, add water, turn the heat to high and bring to a boil.
  • Add onions, celery, carrots, rosemary, oregano, thyme, salt and apple cider vinegar.
  • Leave uncovered, and continue simmering for 3–4 hours, adding additional water, 1 cup at a time, if needed.
  • Strain and cool the broth completely, uncovered, discarding all bones, vegetables and herbs.


Again, this whole thing can be done in a very large slow cooker and cooked up to 2 days on low.
*To roast, preheat oven to 350 degrees, drizzle olive oil over the chicken parts and liberally sprinkle with sea salt and pepper.
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