How to Make Chicken Bone Broth in a Slow Cooker

Bone broth is truly a “super food”. You can call it "Liquid Gold" if you wish, I do! Bone broth is made from animal parts that are normally discarded: bones, marrow, cartilage, feet, etc. But it may be surprising to some to learn that those parts are loaded with nutritional value.  Marrow contains lots of minerals and dense amounts of protein. Cooking bones for longer periods of time (24-36 hours) will result in more minerals in the broth. There’s also a study showing that bone marrow fat helps with insulin sensitivity and breaking down fat. It’s also linked to a decreased risk of cardiovascular disease, diabetes, and obesity-associated cancers.

Cartilage contains glucosamine and chondroitin which are common supplements for arthritic pain. It breaks down to form collagen and gelatin which are also wonderfully healthy for you. Gelatin helps reduce joint pain and bone loss. It is chock full of amino acids such as proline, glycine, and glutamine. There’s a reason traditional Jewish chicken soup is called Jewish Penicillin! The amino acids reduce inflammation in the respiratory system, strengthen immunity, and combat the common cold. They help improve digestion and reduce inflammatory gut conditions like celiac’s and ulcers. Gelatin also helps with food sensitivities and allergies to certain foods like dairy milk and gluten. And let’s not forget about how it helps the outside of our bodies! Collagen reinforces nails, reduces wrinkles, makes your skin look amazing, and decreases cellulite.

A number of trace minerals such as sulfur, potassium, and sodium are also in bone broth. It may also be one of the best sources of calcium around. So that’s something to consider for dairy-free folks. But keep in mind, the longer cooking time of bone broth is what’s needed to bring these minerals out of the bones.

I decided that if I was making and consuming bone broth for the health benefits, I would slow cook it and use fresh. Bone broth should be used within a week or frozen. I do freeze and reheat bone broth for soup too. But I only reheat bone broth on the stove since there's debate on whether microwaving bone broth alters the proteins and gelatin negatively. I know some people use a pressure cooker or Insta Pot for their bone broth. However, I'm not convinced that pressure cooking for a short amount of time brings out all the nutrients and gelatin. In my research, all reputable sources for bone broth recipes recommend a long cook time of 24-48 hours. It would be super handy to pull a jar of bone broth off the shelf though. As long as it's NOT OFF THE GROCERY STORE SHELF!! That's right, most boxed or canned bone broth at the grocery store is bone broth in name alone. They are processed at high heats with added preservatives to make them a shelf-stable product. Not to mention all the chemicals included in the packaging! A store-bought broth will pale in comparison to anything you make fresh too. Some stores may carry fresh or frozen bone broth though. Review the packaging ingredients and avoid MSG which is widely considered a neurotoxin. Also see if the bone broth was slow simmered which should be a sign of a quality broth.

Tips for Making the BEST Bone Broth

There are a few easy steps to follow when preparing a good bone broth. Mind you, these aren’t make or breakers, but I think they help you get the most nutrient bang for your buck. Start with bones of grass-fed or organically raised animals. It only makes sense that using bones that were not raised with antibiotics or growth hormones would result in a healthier broth. This can be easier said than done! When you’re scrounging for bones from relatives, sometimes it’s a “take what you get” proposition.

Choose a variety of different bones for the best stock. Bones with a little meat left on them will add flavor while those with joints and connective tissues will yield more gelatin from the collagen. Marrow-filled bones lack meat and joints, but they contain lots of minerals and dense amounts of protein. So a few marrow bones are a good addition to bone broth. When I make chicken bone broth, I use the whole bird including the neck and wings. Adding a few feet will produce more gel as well.

Don't add too much water! Cover your bones with just a few inches of cold water. If you add too much water, you'll end up with a watery broth that won't have much gel. Adding the right amount of water will yield a rich-flavored broth with a nice gel. But alas, if your bone broth doesn't gel, it's still useable. It just might not be as chock full of nutrients.

The vinegar debate! Many people add a few tablespoons of apple cider vinegar (ACV) to the bones and water mixture. The ACV helps soften the bones and draws minerals and nutrients out. After cooking, your bones will start to become brittle and somewhat crumbly. Can you taste the vinegar in the broth? I personally cannot taste it. But then again, I put a whole head of garlic in my bone broth! Some people, however, don't add the vinegar at all and can't tell the difference in the final broth. Some think that adding a small amount of vinegar to the water wouldn't be enough to pull out a sufficient amount of minerals anyway. Another option is to break up the bones to draw out minerals before adding vinegar. Simmering bones in red wine before adding water is an alternative to using vinegar too.

Some people also re-use the same bones 2-4 times to make bone broth, before they turn into completely unusable mush. I tried this experiment ONCE and was not that impressed with the outcome. The second batch of broth wasn't gelatinous, so I doubt there were as many nutrients and gelatin pulled out of the same bones. I added the same amount of vinegar with fresh veggies, herbs, and water to the second batch. Yet the second batch with reused bones wasn't as flavorful as round one either. It more or less tasted like veggie broth instead of chicken bone broth. So while it was still edible, I wasn't convinced it was the same "superfood." But if you wanted to reuse the bones for another batch, you would at least get a tasty product that can be used for soup.

What's the easiest way to prepare to make bone broth? I freeze cooked chicken bones and also use carcasses from cooked rotisserie chickens. You don't need meat for bone broth. Whatever small amounts of meat left on the bones is sufficient. Once I get a big bag of bones saved, I add all bones to a crock pot with veggies and herbs. You can also use raw bones, although roasting them will enhance the flavor. Roast raw bones for 45 minutes in a 425ºF oven. Then add to your crockpot and slow cook. I've also made a habit of freezing vegetable peels to add to broth too. And onion skins too. YES! Onion peels have lots of nutrients (more than the actual onion). They will give the stock a rich golden color too. Waste not, want not! 

Can You Use Other Bones Besides Chicken?

Yes, of course! You can use turkey, beef, fish, lamb, or other animal bones. Smaller animals like chicken require less time than larger bones to cook and pull out the nutrients. So a good 24 hours of cooking should be fine for chicken. Beef or lamb will most likely take a few days of slow simmering to pull all the good stuff out of the bones. Keep an eye on your water levels as you’re cooking. You can use raw bones, although roasting them will enhance the flavor. Roast raw bones for 45 minutes in a 425ºF oven before adding to your pot with water. 

• Bones, marrow, necks, wings, and cartilage from healthy, grass-fed chickens. Small bits of meat on the bone is ok, but otherwise you don't need meat. Fill almost to the top of crock pot, leaving enough room for vegetables.
• 2-4 organic carrots, quartered. Peels and tops can be left on, just scrub well.
• 2 stalks organic celery, roughly chopped. Leaves can be left on. 
• 1 medium organic onion, cut into quarters. Leave the peels on and remove the roots. (TIP: Save extra onion skins for future broth making)
• 1 head of organic garlic (or less to taste). Leave the peels ON and cut whole head in half.
• 2 tablespoons apple cider vinegar. This is important because this is what draws out the gelatin from the bones.
• Herbs: 1-2 teaspoons each of dried marjoram, rosemary, and parsley, plus one bay leaf. You can use fresh herbs too.
• Cold filtered water to cover everything. It usually takes 8 cups to fill my 3.5 quart crock pot to the top.
• Optional bonus: Add chicken feet. Whaaat? YES. Chicken feet are loaded with nutrients and are healthy for you.