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Kathleen Butler’s Bone Broth

Condiments, Dressings, Sauces, Poultry

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Submitted by Kathleen Butler


  • 1 pastured-raised chicken back
  • 4 cloves of garlic, minced or crushed
  • 1 onion, chopped
  • 1 carrot, optional
  • 1 rib celery, optional
  • 1 to 2 tablespoons poultry seasoning
  • 1 tablespoon apple cider vinegar
  • Water to cover all ingredients
  • Salt to taste



Add all ingredients to slow cooker pot (Kathleen’s holds 6 quarts) or in a pot on stove. Cook on low for 24 hours. Feel free to add water as some evaporates. Strain broth through fine mesh sieve and discard solids. Use broth as a drink or as the base for soup. Refrigerate for seven days or freeze for up to 30 days. Freeze in muffin tins in order to thaw for single servings. Makes 4 to 6 quarts, depending on evaporation.


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