Today is a perfect day for roasting a chicken and then filling my home with the cozy aroma of simmering broth.

I have gotten into a good routine with making my chicken bone broth on weeks when I roast a whole chicken for dinner.  Just like my grandmother modeled for me, nothing goes to waste!

After savoring a delicious roast chicken all I have to do is take the leftover carcass with some of the skin (for added flavor), throw it in a crockpot or pot, add in some herbs, onion, celery and carrots along with 2 tbsp. of apple cider vinegar, top off with filtered water and simmer away for the next 12-24 hours.  When I plan out my menu for the week I will typically plan for a roast chicken earlier in the week, make my bone broth with the leftover carcass and use it for a soup later in the week.  Once your broth is done a rich, delicious soup can be quickly whipped up!


Whenever I use celery I save the ends and greens and throw them in the freezer for making my stocks.  When you add in an onion you do not even need to peel and neatly dice it up but instead, just rough chop and in the pot it goes!  The same goes for the carrots.  I just take few whole carrots and break them up and toss them in.

evernote-camera-roll-20160818-225907This whole process of tossing in the carcass and veggies into your pot takes less time than it does to clean up after roasting a chicken!


  • chicken carcass, feet, necks or back (if not already roasted roast for 20-30 minutes with a little olive oil at 400 degrees to brown and bring out the flavor)
  • 1 large onion, quartered
  • 2 whole carrots
  • celery ribs
  • fresh herbs (thyme, parsley, rosemary, etc.) tied into an herb bundle
  • 1 tbsp salt
  • 2 tbsp apple cider vinegar (helps to break down the bones and draw out collagen)
  • filtered water


  • add all of the above ingredients into a large stockpot or crockpot and cover with filtered water.  After bringing to a boil allow to simmer for 12-24 hours.
  • Once you have allowed the broth to cool, strain the broth throwing away all of the bones and mushy veggies.  Your broth should be fairly clear.
  • cool in glass mason jars or in a pot in the fridge.
  • Remove the top layer of fat once broth has completely cooled.
  • Add salt and pepper to taste and enjoy a warm cup of broth alone or use as a base for your favorite soup recipe!

Now, you may be wondering why the heck would anyone even bother to go through all of the trouble to cook down bones for 24 hours?!  Don’t they just sell chicken broth at the food store??

Our grandmothers not only were smart enough not to waste food, they also were onto something when they served up chicken soup during cold and flu season!

Bone broth is so rich in minerals and nutrients that support your immune system. It contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.  And if you do not already know this, 70% of your immune system is found in your gut!  

Now that is worth the extra efforts to cook up some delicious bone broth the next time you have some chicken bones leftover.



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