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Homemade Bone Broth


  • 1 leftover chicken carcass OR equivalent in leftover meat bones beef, turkey, etc.
  • 1 cup each of carrot celery, onion, roughly chopped (whatever you have on hand is fine)
  • 2 Tbsp white vinegar or lemon juice
  • Filtered water


  • Place bones and vegetables in a large crockpot. Fill almost to the brim with filtered water. Add the vinegar and let sit for about 1 hour.
  • Turn the crockpot on LOW and simmer for 8-10 hours. Allow to cool.
  • Strain the liquid with a fine mesh strainer. Store in mason jars or another appropriate container. Bone broth will keep in the refrigerator for a couple of weeks and in the freezer for several months.