Prep time: 10 min
Cook time: 45 min
Total time: 1495 min
Ingredients: 1 lb rotisserie chicken bones (-some meat and skin can remain); ¼ cup apple cider vinegar; 4 large carrots (-washed, whole); 6 stalks celery (-washed, whole, can also use the "heart"); 1 bulb garlic (-outer papery skin removed and top trimmed); 8 cups water (-approximately, fill to about one inch from the top of your crockpot); 1 large onion (-halved)

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https://www.askchefdennis.com/crockpot-chicken-bone-broth-recipe/

Crockpot Chicken Bone Broth Recipe | Ask Chef Dennis

Don't throw away that rotisserie chicken carcass just yet. With a few vegetables and a slow cooker, you can turn those leftover bones into rich, flavorful

Rezept

Soup Stock

Zubereitungszeit ca. 1495 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 45 Minuten

Zutaten:

1 lb rotisserie chicken bones (-some meat and skin can remain)
¼ cup apple cider vinegar
4 large carrots (-washed, whole)
6 stalks celery (-washed, whole, can also use the "heart")
1 bulb garlic (-outer papery skin removed and top trimmed)
8 cups water (-approximately, fill to about one inch from the top of your crockpot)
1 large onion (-halved)

Arbeitsschritte:

Instructions:
Preheat your oven to 425°F.
Arrange the chicken bones, carrots, celery, onion, and garlic on a wire rack set over a rimmed baking sheet. Spreading everything out allows the hot air to circulate so the bones and vegetables brown evenly.
Roast for 40-45 minutes, turning the bones and vegetables halfway through cooking. The bones should be deep golden brown, and the vegetables should have lightly caramelized edges. Those browned bits are what give the broth its rich color and savory flavor.
Transfer the roasted bones and vegetables to a 6-quart or larger slow cooker. Add the apple cider vinegar.
Pour in enough water to nearly fill the slow cooker, leaving about an inch of space at the top. Cover with the lid and cook on LOW for 24 hours. A long, gentle simmer extracts the most flavor and gelatin from the bones.
After about 24 hours, the broth will be a rich golden color, and the vegetables will be very soft. The bones will look pale and have given up most of their flavor.
Remove and discard the large bones and vegetables using tongs or a slotted spoon. This makes straining the broth much easier.
Strain the broth through a mesh strainer or fat separator.
Divide the hot broth among shallow, heat-safe containers and refrigerate it promptly, within 2 hours. As it chills, the broth may develop a natural layer of gelatin, which is a sign that collagen was extracted from the bones. Warm it gently before using in soups, sauces, stews, or any recipe that calls for chicken broth.