Transform simple ingredients into liquid gold with this slow-cooked chicken-bone broth, rich in flavour, deeply nourishing, and effortless to make. Strain, store, and enjoy this golden broth as a warm drink or a flavourful foundation for your favourite recipes this winter season!

Ingredients

• 1 whole chicken carcass (about 2 lb of bones)
• 1 carrot, peeled and chopped
• 1 yellow onion, quartered (or halved if you prefer to strain easily)
• 2 stalks celery, chopped
• 3 cloves garlic, halved
• 1–2 bay leaves
• 8 whole peppercorns
• 1 tbsp. apple cider vinegar
• 1 tsp. sea salt (adjust after cooking)
• 6–8 cups water (just enough to cover the bones)

Instructions

Place chicken bones into a slow cooker or large stock pot.

Add carrot, onion, celery, garlic, bay leaf, and peppercorns.

Pour in the vinegar, salt, and water.

Slow cooker: Cook on low setting for 8–12 hours.

Stovetop: Bring to a gentle simmer, then cover and cook on very low for ≥ 6 hours.

Strain the broth carefully into a heat-safe container.

Let cool 30 minutes. Skim any solidified fat from the top (save for cooking if desired).

Store or freeze.

Recipe Notes

You can refrigerate up to 4 days, freeze up to 3 months.

Angela Wallace, MSc, RD

A registered dietitian with the College of Dietitians of Ontario, personal trainer, and family-food expert who specializes in women and child nutrition and fitness, she loves helping families get healthy together.

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