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Chicken Bone Broth


One cooked (leftover from a roast) or 2-3 raw chicken carcasses or whole organic chicken, plus chicken feet if you can find them

2 celery sticks, roughly chopped

One carrot, roughly chopped

One brown onion, halved

1 clove of garlic, crushed

Herbs of your choice (optional)

Good pinch of salt


1. Add all ingredients to a large pot with enough water to cover all ingredients (2-3L).

2. Boil on stove top for a minimum of 2 hours. You can also cook for longer (12+ hours) using a slow cooker. The longer you cook it the richer it will be. You may need to top up with more water as it reduces.

3. Strain away vegetables and chicken and store portioned out into 500ml -1L glass jars in fridge for 1 week or freezer for up to 7 months. Make sure you leave enough room for liquid to expand when frozen.

You can drink this broth on its own as a health drink, to thin out vegetable purees, making dhal, risotto, minestrone, stews or soups.

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