Chicken Broth Recipe (Revised)
February 9, 2026 • 0 comments
Ingredients
- (1 pkg (2.3 lbs)) Chicken Backs
- (1 pkg (1 lb)) Chicken Feet
- (1/3 cup) Apple Cider Vinegar
- 2.5 liters of filtered water (enough to fill a crock pot)
- (2 Sprigs) Fresh Thyme
- (1/2 tsp.) Black Peppercorns, crushed
- (1/3 Bunch) Fresh Parsley
- (1/2 Cup) Carrots
- (1/2 Cup) Celery
- (1/3 Cup) Onion
Directions
Lay chicken backs and feet on a baking sheet lined with parchment paper and broil for 10 mins.
Once the chicken is done broiling, add to crockpot. Make sure to pour in any juices left on the parchment paper.
Add all other ingredients. Cook on low or 200 degrees for 16-24 hrs.
Once the bone broth is done cooking, strain with a fine mesh strainer and use right away or freeze for later use.
A pro-tip is getting some of these silicone molds for easily freezing your broth into little cubes.
Once the broth is frozen in the molds (I like to wait a day), you can easily transfer it to a gallon freezer bag for extra convenience!
Another pro-tip is shredding the chicken backs/frames after cooking for use in a chicken noodle soup. This can be a bit tedious to make sure you don't get any bones but is a very economical choice if you're looking to feed your family on a budget.
