Chicken Broth Recipe

Several weeks ago, I scoured the internet for a recipe for so-called “meat broth” (as opposed to bone broth) that could be made in a crockpot, was low FODMAP, super easy, and produced an excellent gelatinous texture.  Either my search skills are lacking, I am too picky, or one doesn’t exist.  So, I did some experimenting and created my own.

UPDATE: the debate is still out as to what signifies “bone broth” versus “meat broth”.  This recipe has less bones that a standard bone broth, but it is not completely free of bones.

Here it is:


  • 1 whole chicken (a 6 lb chicken works best for this recipe)
  • Olive oil for oiling crockpot
  • 8 cups water (use less if you have a smaller chicken)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried sage
  • 2 teaspoons sea salt


1. Grease cockpot with a small amount of olive oil.  Add whole chicken to crockpot (breast side down), followed by water, apple cider vinegar, rosemary, sage, and sea salt.

2. Set crockpot on low for six hours.

3. Remove whole chicken (using 2 large forks in either end) from “meat broth” and allow it to cool on a plate.  Place broth into fridge for at least 12 hours to allow it to become gelatinous.

4. When ready to serve, reheat desired portion (2 cups is what I usually have with my breakfast) in small saucepan over low heat until warm (but not boiling).


  •  Dr. Keller said that at this stage in my healing process, I can have “meat broth”, but not “bone broth”.  I have not had a chance to ask why this is.  If you have any ideas, please leave a comment!
  • Save the bones (and skin if you don’t eat it) from the chicken in the freezer for when you are ready to make bone broth.
  • The chicken meat (with skin on) is delicious served warm for dinner if you start the crockpot before noon.
  • The meat from the chicken can also be used for meals during the week.  A 6 lb chicken usually provides me with about 6 cups of chicken meat.