Chicken broth can be made in a slow cooker or simply in a casserole pan.


  • 1 whole chicken (or the carcass of a fried chicken)
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • any vegetables (residues)
  • apple cider vinegar
  • water


  1. Place a whole chicken, preferably organic (see chicken choose) or parts of a chicken, or the carcass of a roasted chicken in a casserole (eg Le Creuset) or a Slow Cooker or a Crock-Pot. Do not hesitate to cut the chicken into pieces or pull it apart so that everything fits properly.
  2. Cut the vegetables into large pieces. Just see what you like and what you have at home. Idea: carrots, onion, garlic and celery. T.z.t. you can let your own creativity go.
  3. You do not have to peel the vegetables, but you do need to scrub them clean. Here, too, care is taken that the vegetables are as organic as possible and otherwise wash very well i.v.m. pesticides and herbicides. Look for more info at this link dirty-dozen.
  4. Add the bay leaf and the peppercorns. (you can add more herbs to taste if required; eg bouquet garni)
  5. Cover with fresh water (everything must be at least 1-2 cm underwater).
  6. Add 1 tbsp Apple cider vinegar
  7. Bring the “broth” to a boil and immediately lower the gas as the water boils, remove the foam from the top. If you use a crockpot or a slow cooker, set the pan on a low temperature.
  8. Get the possible after 12 hours. added vegetables. This prevents a soggy whole
  9. Add fresh water from time to time so that the bones (and vegetables) do not get dry
  10. You can use the broth after twenty-four hours. If you need broth, remove the required amount of broth from the pan with a ladle or measuring cup and pour it through a sieve or through a reusable coffee filter. This makes the broth clear. Replenish the broth that you get from the slow cooker with an equal amount of water.
  11. You can also sieve the broth in one go. The bones of the chicken must crumble when you press it between your thumb and forefinger. Their softness is an indication that much of the bone nutrition – collagen, amino acids – has been pulled from the bones into the broth.
  12. Make sure that the broth is not too hot to prevent burning. Cover a fine-meshed sieve with several layers of damp cheese cloth. You can also first scoop out the bones and add them to the sieve later. When you have finished transferring all the bones and broth, finely press the bones into the sieve or twist the cheese cloth into a bundle to squeeze the last broth out of the bones. You can throw away the cheese cloth and the bones. The broth should now be clear. If not, pour it through the sieve covered with a few layers of damp cheese cloth.
  13. Cover the dish and place it in the refrigerator. When the broth has completely cooled you will see a top layer of solidified fat; here you can make keto broth (see recipe) Determine how much fat you like. Below this layer of fat is a layer of aspic-like jelly (= collagen)
  14. You can freeze the broth (possibly in portions) or keep it covered in the fridge for a few days.
  15. You can also let the broth draw for a week at a low temperature
  16. If you use a fresh chicken, you can remove the chicken meat from the slow cooker and use it in other dishes
  17. At the end of the week, remove the remaining broth and discard or compost the bones.