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Rotisserie Chicken Bone Broth

Ingredients

  • 1 whole rotisserie chicken bones
  • remains assorted vegetables onion, carrot, celery, garlic
  • 2 bay leaves
  • salt & pepper to taste
  • 2 cloves garlic mashed
  • 1 tbsp apple cider vinegar

Instructions

  1. Add the chicken bones from the rotisserie chicken (meat removed) to the crock pot. Add any vegetable remains/ends you have left over from cutting veggies throughout the week, bay leaves, garlic, salt & pepper.

  2. Cover the bones with distilled water so that there is almost an inch of water above the bones.

  3. Add 1 tbsp apple cider vinegar.

  4. Cook the mixture in the crock pot on low for 8 hours.

  5. After the 8 hours are up, place a large bowl underneath a strainer and pour the mixture through the strainer into the bowl (strain a few times if you're drinking straight to remove any bits and pieces).

  6. Pour strained broth into a mason jar or sealed container and refrigerate for 4+ hours. Once chilled, scrape off the fat that has risen to the top.

  7. This broth last up to a week or so in the fridge or you can freeze it for up to a year to preserve freshness.