Chicken Backs Broth
April 28, 2026 • 0 comments
Brewing your own chicken back bone broth is a kitchen game-changer—it’s remarkably simple, deeply nourishing, and easy on the wallet. There is a certain soul-deep satisfaction in turning humble ingredients into something so versatile and rich. Honestly, once you’ve experienced the depth of flavor in a homemade batch, those store-bought cartons will never quite measure up again.
- Prep Time:
- Cook Time:
Ingredients
- 3 chicken backs
- 3-4 tablespoons apple cider vinegar
- 1-2 onions, quartered
- 2-3 carrots, quartered
- 2-3 celery ribs, quartered
- black peppercorns
- salt to taste
Directions
- Add three chicken backs to a large pot or your favorite slow cooker.
- Splash in a few tablespoons of apple cider vinegar—this helps draw minerals from the bones.
- Cover with water.
- Add 1-2 quartered onions, 2-3 carrots, and 2-3 ribs of celery, chopped.
- Bring to a gentle boil, then reduce to a low simmer. Cover and let cook for about 12 hours.
- When it’s done, turn off the heat and toss in a handful of black peppercorns.
- Let the broth steep for another 30–60 minutes with the lid on.
- Strain everything into jars and store in the fridge for 4–5 days or in the freezer for several months.*
- For sipping purposes, add salt to taste. For soups and other cooking purposes, you can add salt to taste during that process.
- After straining, you can pick all the meat off the chicken backs. This meat will be amazingly tender and perfect for soups, sandwiches or just picking at!
