Chicken Bone Broth (AIP, PALEO)

Chicken Bone Broth Recipe

This is a staple in my home. We love cooking a whole chicken on Sundays and using the broth and meat throughout the week!

Bones from a whole chicken (or more)
Chicken feet or chicken backs (optional, will add more gelatin)
2 carrots
2-3 stalks of celery
1 onion
1/4 cup apple cider vinegar
Bay leaf
2-4 Garlic cloves
Lemon peel
Ginger (fresh or powder)
Turmeric (fresh or powder)
Herbs of your choice: oregano, basil, thyme, parsley, rosemary, dill, sage, or I LOVE this blend
Will also need a crockpot or instant pot!

1. If you have bones with the meat still on, you’ll need to cook them first. I cook a whole organic chicken with 4 chicken backs in the oven until 160 degrees inside. Then I remove all the meat from the bones (and you can use the meat for chicken salad, on it’s own, or how ever you’d like!). If you have raw bones then you’ll still need to cook them for around 30 minutes at 350 degrees.
2. Add bones, plus all of your other ingredients to a crock pot, then fill with water until full.
3. Bring to a light boil, then turn down to simmer. Cook for 24 hours or more.
4. Remove bones and large pieces of vegetables, then strain the rest through a colander.
5. Let the broth cool and then store in glass containers. Keeps in the fridge for around one week.


Ways to use broth:
-Drink on it’s own (add a pinch of salt or cayenne)
-Use in place of water when cooking rice
-Sautee veggies in the broth
-Add veggies or meat and create a soup!
-Use in this carrot ginger soup recipe 🙂
-Add to mashed potatoes instead of milk or cream

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