• 1 whole free range chicken
  • 4 litres of filtered water
  • 2 tablespoons of Apple Cider Vinegar
  • 1 onion, roughly chopped (omit if you are Fructose Intolerant)
  • 2 carrots, roughly chopped
  • 4 celery sticks, roughly chopped
  • 2-4 cloves of garlic (omit if Fructose Intolerant)
  • Bay leaves, parsley, sage to flavor the stock / (or – star anise, cinnamon, whole Szechuan pepper, knob of ginger & fennel seeds if you’d like a more Asian inspired broth)

*If you have had a roast chicken for dinner, you can keep the bones & use in your stock as they are already pre-roasted. You will then need to add some chicken meat later in the cooking stage to give more depth to your broth.


  1. Ideally, take the meat off the chicken frame so you can dry roast the bones in a moderate oven (around 180-190C) for around half an hour. This gives a darker & richer flavour to your broth but will not be detrimental if you are short on time. Be aware that the meat, vegetables, herb & spices will cook more quickly that the bones, so if you are doing a longer cook add the meat, vegetables & herbs/spices in the last hour or so to maintain their flavours & not turn them into an unpalatable mush. If you haven’t taken the meat off your chicken, you can cook it whole until the meat is cooked then remove the meat & put the bones back into the pot to cook for longer. Reserve the meat to add back in later on, or to use in another dish.
  2. Put the bones, water and apple cider vinegar into a large crock pot, ideally one with a heavy base. Place the pot on the stove on a low heat, no more than a slow simmer. Keep the pot covered with a lid & check on it from time to time to ensure there is ample water covering all the bones. You will notice a foam or scum rising to the surface from time to time. You can skim this off & discard if you prefer a “clearer & cleaner tasting” broth. 4-6 hours is a decent time for a good chicken bone broth, if taken as long as 12 to 24 hours, there will not be much left in the way of bones. When the bones become soft & floppy it is a good sign of well cooked bones. In the last couple of hours you can put in your meat if not already cooked, chopped carrot, celery, onions & garlic, as well as your spices & herbs. Once your broth is completely cooked, strain off the liquid & cool it as quickly as possible to avoid any bacterial growth. Store in airtight containers for up to a week, or you can freeze in smaller lots for several weeks.
  3. Never salt your broth whilst it is cooking. Once it is complete you can add flavourings like salt & lighter herbs such as coriander, or leave it plain to use as a base for other cooking (soups, stews, etc)
  4. Generally your broth will become gelatinous upon cooling. This is a sign of a good broth! Though, do be aware that longer cooking, such as 24-48 hour broths will have broken down this gelatin into the amino acids proline & glycine so will not gel.

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