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Low Waste Chicken Bone Broth

There are many benefits to roasting a whole chicken and one of those is using the carcass to make a delicious bone broth! Not only do you save money and reduce waste, but the end result is super nourshing and can be a great addition to many other recipes. Save those vegetable ends and try this easy, flavourful recipe!

Low Waste Chicken Bone Broth

Total Time:

2hrs 5mins





Dietary Preference(s):

Gluten Free, Low Carb, Paleo, Shellfish Free


  • 1 carcass from a recently roasted chicken
  • 2 carrots, halved
  • 2 celery stalks, quartered
  • 1 onion, halved
  • 1 head of garlic, halved
  • 1 tbsp sea salt
  • 1 tbsp apple cider vinegar
  • 8 sprigs of fresh herbs (rosemary or thyme or parsley or a mix)
  • 1 quarter lemon
  • 12-16 cups water

How to Make It


Save the carcass and any other bones from roasting the chicken and add to a large pot or dutch oven. Add in all of the other ingredients to the put and cover with water until generously covered (about 12-14 cups water).


Bring to a boil and then turn the heat down to hold at a simmer and cover most of the pot with a lid.


Cook 1-2 hours or until it’s reduced by about a ¼-⅓ and the broth is a light golden colour. Taste and adjust the seasoning with more salt if needed.


Remove from the heat and strain by pouring the stock through a strainer into a bowl to remove all of the aromatics and chicken carcass, so the broth can cool.


Once cooled, store in an airtight container in the refrigerator for up to 5 day or freeze for up to 4 months.

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