Ingredients
Method
- Place chicken bones in a slow cooker and pour enough water to submerge as many of the bones as possible.
- Add the garlic cloves, thyme sprigs, lemon slices, onions, and sea salt.
- Cook on low heat for about 24 hours. Let cool completely before handling.
- Carefully strain the broth to remove all solids, discarding the bones and vegetables.
- Refrigerate in glass jars for about 3-4 days.
- Then store in freezer-safe jars in the freezer for up to six months.
Notes
- For the clearest bone broth, strain it twice: first through a fine-mesh sieve, then through cheesecloth. This removes all solids and creates a pristine broth.
- If you're using raw bones, roast them first at 400°F (200°C) for 30-45 minutes until golden brown. This significantly deepens the flavor profile of your bone broth.
- Storage: The finished bone broth can be refrigerated in airtight containers for up to 4 days. For longer storage, freeze it in ice cube trays or freezer-safe jars for up to 6 months. Leave an inch of headspace in jars to prevent cracking during freezing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you're using raw bones, roast them first at 400°F (200°C) for 30-45 minutes until golden brown. This significantly deepens the flavor profile of your bone broth.
- Storage: The finished bone broth can be refrigerated in airtight containers for up to 4 days. For longer storage, freeze it in ice cube trays or freezer-safe jars for up to 6 months. Leave an inch of headspace in jars to prevent cracking during freezing. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.