Dr. KellyAnn's Famous Chicken Bone Broth
2 pounds Raw chicken bones/carcasses from about 3 or 4 chickens
1 Whole chicken and additional wings or thighs, optional
Enough purified water to just cover the bones when they are in the pot
1/4-1/2 cup Apple cider vinegar, depending on the size of the pot
2-4 Carrots, scrubbed and roughly chopped
3-4 Organic celery stalks, including leafy part, roughly chopped
1 Medium onion, cut into large chunks
1 Tomato, cut into wedges (optional)
1-2 Whole cloves
2 teaspoons Peppercorns
1 Parsley bunch

Place all the bones in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1 inch. On medium heat, bring the water to a simmer. Use a shallow spoon to carefully skim the film off the top of the broth.

Add all the vegetables (except parsley) and spices and reduce the heat to low. You want the broth to barely simmer. Skim occasionally over the first 2 hours, and be sure the bones are always covered with water. You will have to add water during the cooking process.

Cook for at least 4 to 8 hours.

When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon remove all the bones and the meat. Save the chicken for use in the broth or for another recipe. Pour the broth through a fine mesh strainer and discard the solids. Let cool on the counter before refrigerating. You can skim off the fat easily after the broth is chilled if desired. When chilled the broth should be very gelatinous.

The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

1 gallon yield

Dr. KellyAnn Petrucci’s bestselling bone broths will keep you hydrated and warm all winter long. Here's her famous chicken bone broth recipe:

Prep: 15 min

Cook: 4 to 8 hrs