Slow Cooker

Slow Cooker Chicken Stock

There's nothing more nourishing than Chicken Stock!

This is an adaptation of my mom's recipe. I always love when she makes it and I'm happy to be sharing this video recipe with you today!


Note: the addition of apple cider vinegar actually helps remove essential minerals such as calcium from the bones. This allows your body to absorb this important supplement easily!

Chicken Stock
Makes 2 Liters, Paleo, Gluten Free

2 chicken carcasses or 1 entire chicken breasts intact, bone in
2 carrots, peeled
1 celeriac, peeled and quartered
2 onions, peeled and halved
2 sprigs parsley
2 sprigs thyme each
9 peppercorns, whole
2 bay leaf
1 tbsp apple cider vinegar

Stove top Instructions:
Add all ingredients in a large heavy bottomed pot. Cover with water and a lid. Bring to a simmer on medium-high heat. Reduce heat to a level where the liquid will remain at a simmer and cook for 4-6 hours.

Slow Cooker Instructions:
Add all ingredients to a slow cooker, cover with water and cook on a Low setting for 12-18 hours.

The longer you cook it, the more beneficial minerals and gelatine will be extracted!

To plate: Remove celeriac, carrots and chicken meat. Cube and place in bowls and top with warmed chicken broth, season with salt to taste and garnish with fresh chopped parsley and/or chives!