Mini-Fasting Guide
Bone Broth CookBook
Mini-Fasting Guide
Current Recipe:

Chicken Broth

Chicken / Onion / Celery / Carrot / Broth / Chicken Broth

Related Resources:

More Recipes

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

This hearty Instant Pot Oxtail Ragout  is rich with flavor! Warm and comfy and good for the soul!  If you haven’t…

Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker…

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation…

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness.…

Chicken Broth

Written by Dr. Kellyann Petrucci

Download PDF

Prep time: 5 min • Cook time: 11 hr • Yield: Six 1-cup servings


  • 4-pound roasting chicken
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup roughly chopped onions
  • ¼ cup roughly chopped celery
  • ¼ cup roughly chopped carrots
  • ½ teaspoon dried rosemary


  1. Rinse and pat the chicken dry. Place it in the slow cooker, season with the salt and pepper, and cook for 3-hours on high.
  2. Remove the chicken from the slow cooker and let it cool enough that you can handle it. Take all the chicken off the bones; refrigerate or freeze the chicken for future use. 
  3. Return the bones and skin to the slow cooker and add the onions, celery, carrots and rosemary. 
  4. Fill the slow cooker about two-thirds full with water (just enough to cover the carcass and bones, about 6 cups).
  5. Cook on low for 8-hours. Before using, strain the broth and discard the bones, skin, cooked vegetables, and rosemary. 


If you buy a precooked roasted chicken, you can skip Step 1 and prepare the recipe before going to bed to wake up to a beautiful, delicious broth.