Clean Eating Slow Cooker Chicken Bone Broth Recipe
This clean eating bone broth is nutritious and delicious!
This bone broth recipes is so simple and so delicious! But there’s a secret. A secret I only discovered recently.
I’ve tried many times to make a truly good bone broth and failed miserably. I mean, the broth was good, but it never had that… “I could drink this straight from a cup by the gallon” flavor I was hoping for.
Then one evening about a year ago, my mom sent me home with some broth she had made. I could NOT believe the flavor! I drank nearly the entire batch in one sitting. There was no stopping me. It was nourishing, comforting and the flavor was out of this world!
I called her to find out what she had done differently and she couldn’t think of a darn thing. We chatted about it for nearly an hour trying to figure it out because, according to her, she hadn’t done anything different than she usually does. That is, until she mentioned that she used the rotisserie chicken carcass I had purchased at Whole Foods to make the broth with. She said usually, she just uses a raw chicken and cooks it at home to make broth.
Not entirely certain that that made such a big difference, I forgot about the whole thing for a while. But then about a week ago, I had another rotisserie chicken and thought I’d give it a try.
This bone broth is the BEST bone broth I’ve ever had, and it only uses four ingredients. Who know using a rotisserie chicken carcass could make such a huge difference???!!! But it does.
I will say that it’s not always easy to find a truly clean rotisserie chicken. So be sure you read ingredient lists on the packaging so you don’t get more than you bargained for in your broth.
RECIPE NOTES:
- The size of your crock doesn’t really matter as long as it fits the carcass.
- For a clearer broth, simply strain it through a fine-meshed sieve or some cheesecloth.
YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:
CLEAN EATING SLOW COOKER CHICKEN BONE BROTH RECIPE:
Clean Eating Bone Broth
Ingredients
- 1 medium chicken carcass (skin included)
- 2 medium bay leaves
- 2 tsp. peppercorns
- water (enough o fill your crock)
- OPTIONAL INGREDIENTS FOR EXTRA FLAVOR:
- vegetable scraps (carrot and tops, celery, onions, garlic)
Instructions
- Add all ingredients to the crock, fill with water to about 1/2 inch below the top of the crock and cook on low for 24 hours.
- When the time is up, strain the broth from everything else and store in the fridge until you are ready to enjoy it.
- Discard the remains.
Notes
If I were to do this in a crockpot, how long should I cook it on low?
Rachel – 10-12 hours. 🙂
Can this be made in the slow cooker and how long would it take? I read somewhere that true bone broth takes at least 8 hours to cook – is that true?
Saira – I haven’t heard that at all. But yes, you can make this in a slow cooker. Just put all the ingredients in the crock and cook on low for 10-12 hours.
I started making my own broth about a year ago and swear I will never go back to pre-packed stuff! Although I do have to admit, sometimes a batch is WOW and sometimes it’s ‘meh’ (probably because I do it differently every time). I will definitely try your very simple version! The photo looks awesome! Thanks for sharing!
Chrissa – Great! Let me know how it turns out for you! I swear by the rotisserie chicken. It’s incredible broth!
The ‘Wow’ you experienced was likely due to the Carrageenan that is added to rotisserie chickens to improve the mouth feel. The secret to a great bone broth is connective tissue, or gelatin. Be sure to throw in every bit of the skin and the end knuckles of the bones to extract as much gelatin as possible. If you have a source for clean gelatin, you can add that to a broth that came out less than Wow.
Donna – There was no added carageenan. I checked. And yes, I put everything in the pot. 🙂
1) Does a “chicken carcass” mean the chicken bones, skin AND meat? Or just the chicken skin and bones?
2) on a low setting in the crock pot, is it 10-12 hours or 24 hours? Your recipe said 24 hours but in the comments section you wrote 10-12….
Thank you! ?
Monique – Sorry for the confusion! The carcass would be what’s left over after you’ve removed all the meat for something else. So skin and bones. I have made this a few time since posting the recipe and found that 24 hours is the better cooking time, so I adjusted the recipe to reflect that. However, if you feel you get a good broth at the 10-12 hour mark, feel free to stop there. Hope that helps! 🙂