Chicken Vegetable Bone Broth


  • left over chicken roast and bones
  • 10 stalks of celery
  • 3 large carrots
  • 2 bell peppers
  • 1 large onion
  • 1 tablespoon of sea salt
  • 6 quarts of water
  • spices optional: garlic, oregano


  1. cut produce in large bite size peices
  2. place all ingredients into a stock pot
  3. add 6 quarts of water
  4. bring to a boil
  5. simmer for 18-24 hours
  6. pour broth through a strainer to remove bones and produce
  7.  Store in fridge up to 3-4 days or freeze in single person( 1 cup) servings.

Some websites claim the broth is good for several weeks. I have no opinion to offer about this because I always freeze it.


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