Hands-Off Chicken Bone Broth in an Electric Roaster (Rich & Gelatinous)
Make rich, gelatinous chicken bone broth effortlessly in an electric roaster with this hands-off, set-it-and-forget-it method. Yields about 8 quarts of nourishing broth, perfect for soups, sauces, or sipping, and easy to freeze, or pressure can for long-term storage.
Ingredients
- 8-10 pounds chicken bones
- 4-5 large carrots roughly chopped
- 4-5 stalks celery roughly chopped
- 2 large onions quartered
- ½ cup apple cider vinegar
- 2 Tablespoons dried thyme
- 2 Tablespoons dried rosemary
- 3 Tablespoons dried parsley
- 1 Tablespoon mineral salt more to taste
- ½ Tablespoon black pepper more to taste
- filtered water 12-14 quarts
Instructions
Roast the Bones
- Preheat oven to 425℉.
- Line a sheet pan or 9x13 Pyrex dish with parchment paper and arrange chicken bones in a single layer.
- Roast 30-45 minutes until bones are browned and caramelized (not burnt).•Tip: Roasting develops a deep, rich flavor in the broth.
Prep the Vegetables
- Roughly chop carrots and celery into 2-3 inch pieces.
- Quarter the onions; leave the skins on if desired for a richer color.
Load the Electric Roaster
- Transfer the roasted bones to an 18-quart electric roaster.
- Layer chopped vegetables on top of the bones.
- Pour in 1/2 cup apple cider vinegar.
- Sprinkle thyme, rosemary, parsley, salt, and black pepper over everything.
- Add filtered water until bones and vegetables are fully covered, leaving 1-2 inches of space at the top.
Bring to a Gentle Boil
- Set the roaster to 350℉.
- Heat until the broth begins to steam and gently boil, this takes about 30-60 minutes.
Long, Slow Simmer
- Reduce temperature to 200-225℉ to maintain a gentle simmer.
- Simmer 12-24 hours (try to get closer to 24 hours).
- Check after about 8-12 hours and if too much liquid has evaporated, add filtered water to keep the bones covered.
Strain the Broth
- Turn off the roaster.
- Using a ladle, pour broth through a fine-mesh strainer into a large bowl.
- Discard bones and vegetables (or compost).Tip: Strain broth thoroughly if you plan to pressure can, as vegetable pieces require longer processing times.
Skim the Fat
- Let the broth cool at room temperature for 30-60 minutes.
- Refrigerate overnight.
- Once fully chilled, remove the solidified fat from the top with a skimmer or spoon.
Store or Preserve
- Use immediately, freeze, or pressure can for shelf-stable storage.
Notes
Tips for Easy Bone & Veggie Collection:
• Keep a labeled freezer bag to collect bones from whole chickens or other meals that have leftover chicken bones. Throw in any veggies scraps as well to save up for making a big batch of broth later.
Storage Guidelines:
• Refrigerate: 4-5 days
• Freeze: up to 6 months
• Pressure can: for long-term, shelf-stable storage
