Chicken Bone Broth Recipe

Jeff King: Episode 95

Jeff uses this bone broth for all kinds of recipes!

4 pounds chicken necks/feet/wings

2 medium onions, peel on, sliced in half lengthwise and quartered

1 teaspoon whole peppercorns

3 sprigs fresh thyme

18–20 cups cold water

3 carrots, chopped

4 garlic cloves, peel on and smashed

3 tablespoons apple cider vinegar

5–6 sprigs parsley

3 celery stalks, chopped

1 teaspoon Himalayan salt

2 bay leaves

1 teaspoon oregano


24-48 hrs

Ready in
24-48 hrs


  1. Place all ingredients in a 10-quart capacity slow cooker.
  2. Add in water.
  3. Simmer for 24–48 hours, skimming fat occasionally.
  4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
  5. Let stock cool to room temperature, cover and chill.
  6. Use within a week or freeze up to three months.


1 tablespoon olive oil

½ C. chopped green onion (optional, if you don’t like onion, Tom!)

1 tsp. minced garlic

salt & pepper, to taste


20 m

Ready in
30 m


    1. In a large skillet, brown the ground beef over med/med high heat.  Season with salt and pepper, to taste.
    2. Meanwhile, combine all the ingredients for the sauce in a small bowl; mix.
    3. Drain any fat from the ground beef, remove from the pan and set aside.
    4. In the same fry pan heat the olive oil over med/med hi heat, add the green onion and cabbage.  Stir fry until cabbage is slightly wilted and tender.
    5. Stir in the sauce and add the meat; stir to combine.  Serve hot.
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