Homemade Bone Broth (Chicken & Turkey)

Ingredients

• 2 lb Cooked Chicken and Turkey Bones (frozen leftover roasted bones, roughly 2 lb total)
• 1.5 qt Filtered Water (use filtered or spring water for best mineral balance)
• 2 tbsp Apple Cider Vinegar (raw, unfiltered; helps draw minerals from the bones)
• 1 medium Onion (peeled and quartered)
• 1 large Carrot (peeled and cut into big chunks)
• 2 stalks Celery Stalks (cut into large pieces; include leaves if available)
• 2 Bay Leaves (dried)

Instructions

1. Combine Bones, Water, and Vinegar

   Place the frozen cooked bones in the crock pot, add 1.5 qt of filtered water, and stir in 2 tbsp apple cider vinegar. Cover and let the mixture sit for 1 hour to begin extracting minerals.

   Time: PT1H15M

2. Start the First Cooking Phase

   After the soak, set the crock pot to the high setting (approximately 200 °F) and let it simmer gently for 12 hours.

   Time: PT12H

   Temperature: 200°F

3. Add Aromatics and Continue Cooking

   While the broth is simmering, chop the onion, carrot, and celery into large chunks. After the first 12 hours, add the vegetables and 2 bay leaves to the pot. Continue simmering on high for another 12 hours.

   Time: PT12H

   Temperature: 200°F

4. Strain and Portion the Broth

   Turn off the crock pot and let the broth cool for a few minutes. Using a fine‑mesh strainer or cheesecloth, pour the liquid into tempered glass jars, discarding the bones and vegetables. Let the broth cool completely before sealing.

   Time: PT15M

5. Store and Use

   Refrigerate one jar (use within 4 days) and freeze the remaining jars for up to 3 months. When drinking, dilute the broth 1:1 with hot water; when using as a soup base, dilute as needed.

   Time: PT5M

Nutrition Facts

Calories

40

Protein

9 g

Carbohydrates

0 g

Fat

0 g

Fiber

0 g