Basic Chicken Broth Recipe

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Making your own stock is one of the absolute best ways to improve your cooking both in nutrients and flavor.  Store bought broths are high in sodium and lack the amazing nutrients found in homemade stock.  I make this recipe weekly and use it to make sauces, I cook grains and vegetables in it, I make soups with it and even drink it straight from a mug when I’m sick!  For the most nutritious stock, find organic, pastured chickens, use organic vegetables and always use filtered water.

Chicken Broth


Basic Chicken Broth Recipe
Serves 16
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Prep Time
10 min
Prep Time
10 min
  1. 1 whole, pastured chicken carcass (or use a whole, fresh chicken and just use this method to cook it)
  2. Feet from one chicken (This is optional. The feet will give you a great broth with lots of nutritious gelatin. A friend of mine who raises chickens for meat was kind enough to give me a large bag of chicken feet. I still have not conjured up the bravery to use them.)
  3. 4 quarts cold filtered water
  4. 2 tablespoons unfiltered apple cider vinegar
  5. 1 large onion, roughly chopped
  6. 2 carrots, peeled and roughly chopped
  7. 3 sticks of celery, roughly chopped
  8. 1 bunch parsley
  9. 2 bay leaves
  10. 4 whole cloves
  11. Sea Salt (to taste)
  12. Fresh ground black pepper (to taste) OR whole peppercorns
  1. Put the chicken and/or chicken pieces in a large slow cooker and cover with the water, vinegar and veggies (minus the parsley).
  2. Cook (covered) for 6 hours to 24 hours. (I leave mine a full day at least).
  3. About 10 minutes before the stock is done, add the parsley. The parsley is important because it adds mineral ions to the broth.
  4. Let the broth cool slightly and then pour it through a strainer to remove all the vegetables and bones.
  5. At this point I cool the broth completely and freeze it in 4-cup portions.
  1. I use quart-sized mason jars to freeze my broth. My jars don't break, but I've learned through trial and error how to do this successfully.
  2. First, the broth must be COMPLETELY COOL. If it's a little warm, your jars will break.
  3. Second, when filling your jars, leave at least two inches of space to give the broth room to expand.
  4. Last, put your jars in the back of the freezer where it's coldest and let the broth freeze completely before putting on your lids.
Adapted from Nourishing Traditions Cookbook
The Darling Bakers




About Kelley

Hi! I'm Kelley. Real foodie and crunchy mom to a teenager and a toddler. My husband and I live in Southern California.


  1. Miriam Kaminski says:

    I have been making bone broth for the health benefits also, but have never used apple cider vinegar. Is this for flavor or is it for a certain health benefit. And what might it be?
    BTW, I had always heard, as I am sure we all have, about people bringing chicken soup to those who are ailing. I always just thought of it as a quaint practice. Once when my daughter was a young adolescent, I took her to the pediatrician. She was getting something and I wasn’t sure if it was bacterial or viral. The pediatrician, one we normally didn’t see, was the oldest doctor in the practice and was quite accomplished, so I figured I could trust him. Anyway, he told me she had the flu, she needed to rest, plenty of fluids, etc., and that I should make her chicken soup. I turned to him and said, “Really?” Is there really something to it? He said, “Why, of course, chicken bones are full of anti-viral properties.” Ever since that time I have made an effort to make soup for the family, but since my husband and I moved to Rome and presently have no medical insurance, I have been doing the weekly bone broth prep religiously!!

    • The apple cider vinegar helps to pull all the awesome nutrients out of the bones! And I think bone broth is absolutely on par with modern medicine. I make it every week and my family is rarely sick, and it’s never serious.