Best Chicken Bone Broth

Your skin-loving glow getter
By Adriana Donnola
Best Chicken Bone Broth

Best Chicken Bone Broth

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Cooking time




  • 1 1 chicken carcass (from last night’s roast chook!)

  • 3 3 celery stalks, roughly chopped

  • 1 handful 1 flat-leaf parsley

  • 2 large 2 carrots, roughly chopped

  • 1 large 1 onion

  • 2 large 2 garlic cloves

  • 2 Tbsp 2 Bragg Organic Apple Cider Vinegar (the acidity helps to extract the collagen from the bones)


  • Place the carcass in a large stockpot (5-6 litre) and add in all the vegies. Cover with cold, filtered water. Add a splash of apple cider vinegar and bring to the boil.
  • Reduce heat to low and simmer for at least 10-12 hours (this will give you the best skin-glowing result). You can also skim off the fat along the way.
  • Allow to cool. Strain and place in the fridge so the remaining fat rises to the top.
  • Once the fat has solidified, skim it off and pour the broth into clean glass containers.
  • This broth will keep in the refrigerator for 3 days and freeze for up to 3 months.  Makes about 4 litres.

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