24 Hour Chicken Stock

I’ve read in many places how helpful bone based stocks are for people with digestive issues. If you want more specifics you may want to do some leg work.

For this recipe you need a crockpot. I make it different every time using whatever I have on hand. I generally keep chicken bones in the freezer (you can get them from the butcher).


  • Chicken bones (about 1-2 pounds)
  • Celery with leaves
  • Turnips whole
  • 1 lemon cut in half
  • 2 whole onions
  • Head of garlic cut in half
  • A pinch of salt
  • Water to cover

Cook on the lowest setting for the longest time possible then on warm for the remaining hours (24 total).

Strain the broth. It lasts about 5 days in fridge and six months in freezer. Great for soup base or to flavor rice or other dishes.

Notes: I use lemon but I have heard vinegar is more effective in pulling nutrients out of bones


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