This Slow-Roasted Chicken & Homemade Bone Broth recipe is as comforting as it is simple. With just a handful of ingredients—herbs, salt, and a splash of vinegar—you’ll have tender, juicy chicken and a nourishing, collagen-rich broth. Perfect for warming up chilly days or adding flavor to your weekly meals, this recipe makes enough for several servings of chicken and plenty of bone broth to sip or use in soups. It’s wholesome, delicious, and a breeze to make!
Homemade bone broth is a powerhouse of nutrition, packed with beneficial compounds that support overall health. Rich in collagen, it helps maintain healthy skin, hair, and nails while promoting joint health and reducing inflammation. The slow-cooking process extracts valuable minerals like calcium, magnesium, and phosphorus from the bones, making it a great source of essential nutrients for bone strength. Additionally, bone broth contains amino acids such as glycine and proline, which can aid digestion, support gut health, and boost your immune system. Whether sipped on its own or used as a base for soups and stews, incorporating bone broth into your diet is an easy way to enhance your meals and nourish your body.
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Slow-Roasted Chicken & Homemade Bone Broth Recipe
Prep Time: 10 min | Cook Time: 6 hrs | Yields: 8 servings of chicken + 8 cups of broth
+ 1 whole chicken (about 3-4 pounds or 1.5-2 kg)
+ 1 tbsp sea salt
+ 1 tsp freshly ground black pepper
+ 2 tbsp apple cider vinegar
+ 4-6 cups water (enough to cover 3/4 of the chicken)
+ 2-3 bay leaves
+ fresh or dried herbs (such as thyme, rosemary, or parsley, to taste)
Preheat your oven to 265ºF (130ºC). (Alternatively, you can use a slow cooker set to low for 6-8 hours.)
Rinse the whole chicken under cold water and place it in a large roasting pan or Dutch oven. Add the sea salt, freshly ground black pepper, apple cider vinegar, bay leaves, and herbs.
Pour enough water into the Dutch oven to cover about 3/4 of the chicken. Cover the pot with a lid or aluminum foil, and place it in the preheated oven. Roast for 6 hours, allowing the chicken to become tender and flavorful.
Once cooked, carefully remove the chicken from the pan and set it aside to cool slightly. Strain the cooking liquid into a large pot to separate the broth from any solids. As the broth cools, a layer of fat will form on the surface; you can remove this layer and save it for cooking or flavoring other dishes.
The chicken can be shredded and used in various dishes, while the broth can be frozen or stored in the refrigerator for up to a week. Enjoy the chicken and broth in soups, stews, or on their own!
| calories | carbs | fat | protein |
| 238 | 0 g | 9.3 g | 36.2 g |
| calories | 238 |
| carbs | 0 g |
| fat | 9.3 g |
| protein | 36.2 g |
| calories | carbs | fat | protein |
| 42 | 0 g | 2.6 g | 8.8 g |
| calories | 42 |
| carbs | 0 g |
| fat | 2.6 g |
| protein | 8.8 g |
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