7-day Bone Broth



I make a weekly batch of bone broth in our house, but I still find myself buying the box broth at the co-op when I make my favorite Vietnamese Pho soup because I don’t have enough! I read a recent post about making broth over the course of 6 days and freezing it. AWESOME! I gave it a try and here is what I came up with…

7 Day Bone Broth:


  • 1 whole organic, free-range chicken (beef bones are pictured above, and chicken bones are pictured below…we use both).
  • enough filtered water to cover it in a crock-pot every day for 7 days
  • 14 Tbsp apple cider vinegar (ACV) — very important because it pulls the minerals out of the bones and deposits them into the broth
  • Sea salt
  • 21 garlic cloves
  • 3 sweet onions
  • Any spices you desire if you plan to make this a soup base


Place the chicken in a crock-pot and cover with water, 2 Tbsp ACV, and salt. Start on high until it is boiling then turn down to low and keep the crock-pot on low until the chicken is done, about 5 hours. Take chicken out and clean off the meat. Then, place the carcass back into the crock-pot, throw back in all the skin and knuckles. Everything will cook down to bone broth deliciousness. Cover with water and add 1/2 onion, 3 smashed cloves of fresh garlic, 2 Tbsp ACV, and any spices you would like (I followed the Pho recipe for spices).


Let this cook for 24 hours. Then strain off the broth and pour into a large glass container. I used large mason jars. Leave 2 inches of headroom in the jar if you plan on freezing the broth to allow for expansion. Put all the chicken parts back into the crock-pot, minus the onion. Add back in another 1/2 onion, 3 smashed cloves of fresh garlic, 2 Tbsp ACV, and any spices. Repeat this daily for one week. The broth continues to become even more rich and flavorful as the days go on. I made 7 huge jars of broth to put into my freezer. Considering that those small boxes of broth at the co-op can be about $4.00 per box, if you get the organic stuff without MSG…this is a considerable savings. Yay for broth with health benefits that also leaves a little jingle in your pocket!

Now I have 7 jars of Pho soup base in my freezer. When I am craving my favorite soup all I have to do is thaw out the broth and add some chicken, bean sprouts, basil, fresno’s, fish sauce, and fresh lime juice. Takes less than 10 minutes to prepare! If you do not have access to grass-fed animal products, you can order from US Wellness Meats, we order regularly and have never been disappointed!



10 responses »

  1. Pingback: The health benefits of Bone Broth « NurseMomPaleo

    • Did you leave ALL the parts to cook? I kept the skin, connective tissue, joints, everything (well, I took the actual meat out and ate it). They all cooked down to a rich broth, that got better over time. I have not tried the 7-day broth with only the bones, I only do a 24 hour batch when I am only using bones. Hope this helps…

      • Hi there – yes, everything. I put the whole chicken (organic free-range) in with the ACV for 8 hours, then pulled the meat off the carcass and put everything else back in to the slow cooker. I added more ACV, onion, garlic and 24 hours later drained the broth (which was delicious and amazing). Filled the pot again with water leaving all meat parts in, more ACV, onion, garlic – 24 hours later drained the broth off and it was very watery and metallic tasting. Not sure where I went wrong.

      • hmmm, I’m not sure either. Was your chicken from a good source, organic, etc? Our chicken was from a local farm and organic. If it’s from a conventional farm and fed an unnatural diet then it might make different broth. Once I made beef broth with conventional beef bones and my broth was dramatically different. It was amazing!

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