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Chicken Bone Broth

Preparation Time: 15 minutes 

Cooking Time: 14 hours and 20 minutes 

Servings: 4 pints 


4-5 lbs. carcass (including skin roast chicken, broken into large pieces) 

2 l water 

1 tbsp salt 

1 tbsp unfiltered apple cider vinegar (5% acidity)

 2 carrots, large, coarsely chopped 

2 bay leaves 

1 onion, large, coarsely chopped 


Preheat the oven at 225°F. In a large Stainless-steel 

Dutch oven, add carcass, water, salt, vinegar, carrots, bay leaves, and onion. Cover and bake for 7 hours. 

Reduce temperature to 195°F and bake for additional 7 hours. Remove bones. In a 2L bowl, strain the broth using a fine wire-mesh strainer. Skim fat and discard solids. Add water if the broth doesn’t measure 2L. 

Pour broth in a large Dutch oven and let it simmer. Transfer the broth to hot jars. Leave headspace of 1-inch. Clean the rim of the glass jar. 

Place the lid and apply a band around it. Adjust to ensure that the lid is tight. In a pressure canner, place jars on racks with simmering water (2-inches, 180°F). 

Place lid on canner, adjust medium-high heat. Vent steam for 10 minutes at 10/11 pounds (psi for weighted gauge/dial-gauge canner). 

Process pint jars for 20 minutes or quarts for 25 minutes. Turn off the canner, remove the lid after two minutes when pressure turns zero. Keep the jars in the canner for 10 minutes more. 


Calories: 79.9; 

Carbs: 0.8g; 

Fat: 0g; 

Protein: 7.1g

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