Simple Bone Broth Recipe

Sometimes I buy an organic rotisserie chicken from Whole Foods. When I’m done eating the meat, I freeze the carcass. I also often save the odds and ends from the ends of carrots, celery, onions, leeks, mushrooms, and whatever else I remember to freeze after making other soups, salads, or other recipes. Once I have a big enough bag of those scraps and two chicken carcasses, I dump them all into a large soup pot and make a bone broth.

Here’s the rough recipe; make it your own easily by changing things around depending on what you have on hand. There’s really no wrong or right.


2 organic chicken carcasses

Chopped vegetable ends, skins, etc. (ie. carrots, parsnips, onions, leeks, mushrooms, etc.)

Water to cover

1 tsp. sea salt

1 TBSP apple cider vinegar


  1. Put all ingredients in a large soup pot and just cover with water.
  2. Add apple cider vinegar and let stand for 30-60 minutes.
  3. Bring to a boil and lower heat to a simmer.
  4. Skim off scum and simmer for up to 24 hours.
  5. Sip by itself or use as base for other soup, rice or sauce dishes.

Photo by Matthew Weiss/Tweaked Style

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