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–+ servings

Crockpot Bone Broth

Print Recipe
Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine American, Soup
Servings 8 cups

Ingredients
  

  • 1 chicken Cut in 8ths, meat removed, just bones from breast, thighs, legs, wings, back (no ribs)
  • 1 roma tomato
  • 1 onion cut in quarters
  • 1 turnip cut in quarters
  • 1 parsnip cut in 1/4 inch discs (no need to peel)
  • 1 bunch fresh dill
  • 1 bunch fresh parsley
  • 3 celery stalks with leaves cut leaves off and place to side, cut celery into 1/4 inch pieces
  • 4 cups Chicken Stock
  • 4 cups water
  • 2 Tbsp Raw, organic apple cider vinegar
  • 3 carrots cut in 1/4 inch discs (no need to peel)
  • 1 Bay Leaf

Instructions
 

  • Place bones, tomato, onion, turnip, parsnip, fresh herbs, and leaves from celery stalks into a soup sock netted bag (http://amzn.to/2F6gpfh), and knot the bag so it remains closed.
  • Pour stock, water, and apple cider vinegar into large crock pot, and then add the netted bag into the crock pot into the liquid.
  • Add the celery and carrot pieces, as well as the bay leaf into the liquid, outside of the bag.
  • Set crockpot to low and cook for 24-48 hours.
  • Dispose of entire netted bag and bay leaf. You have the option of pouring the soup through a strainer once or you can serve as is with the carrots and celery in it.
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