The Richest Bone Broth (AIP/Paleo)

The Richest Bone Broth cooks for twelve hours in your crockpot to give you the most flavorful, nourishing broth for soups, etc. It is rich enough to sipped by itself!

rich bone broth in mason jars
The Richest Bone Broth (AIP/Paleo)
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Bone broth is another staple on the AIP diet.  It can be used to replace your morning cup of joe, as a snack, or as a base for a number of soups.  This broth is richer than the stuff you buy at the store, not as salty, and oh-so-nourishing.  If you could put Thanksgiving in a cup, this is what it would smell like! I make this recipe in conjunction with Falling-off-the-bone Crockpot Chicken.  Every time. 


This broth freezes beautifully, but if you use glass jars, you will need to use the wide-mouth kind. Glass jars with small lids have broken in my freezer, even after they were cooled.  It was tragic. Please avoid my fate! Use the wide-mouth jars, or perhaps even plastic containers.  I prefer glass for a number of reasons, but use your best judgment.

Need a visual?

For fun, and because I am a ham at heart, I posted a tutorial video. You can find that here:

Broth, in my opinion, is one of the most nourishing, healing, loving things we can do for ourselves. There is just something about it. I hope you enjoy this broth, and that it will become part of your healing journey!

Love and healing,


The Richest Bone Broth (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – Course: Sides, MiscellaneousCuisine: AIP, PaleoDifficulty: Easy


Prep time


Cooking time



The Richest Bone Broth cooks for twelve hours in your crockpot to give you the most flavorful, nourishing broth for soups, etc. It is rich enough to sipped by itself!


  • Bones, onions, liquid, etc. leftover from Falling-off-the-bone Crockpot Chicken

  • 1 yellow onion, roughly chopped

  • 1 stalk of celery, roughly chopped

  • 1 carrot, roughly chopped

  • 1 large bay leaf

  • 1/2 t. sea salt

  • 1/4 t. black pepper (omit for elimination phase of AIP)

  • water


  • Return all bones, giblets (if using), etc. from the crockpot chicken recipe to the crockpot.
  • Dump in the onion, celery, carrot, bay leaf, salt, thyme, and pepper. Add water to the pot until the level is about one inch from the top. Cover, and cook on low for twelve hours.  (I cook it overnight.)
  • Strain out large chunks with a “spider,” or slotted spoon.  Then strain the liquid through a fine sieve.  Be careful!  It’s hot!  Pour the resulting broth into storage containers, and refrigerate.    


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  10. This is the 1st time I ever made bone broth. What was great was progressing through your recipes from one to the next. I have this delicious nurturing broth borne out of your crockpot chicken recipe and from there I made your lemony chicken soup. I feel so accomplished! Lol! I was growing tired of the boxed bone broth & the flavor it imparted on most soup recipes I made. Of course, nothing beats homemade and now I realize there’s no special effort required. Easy! Thank you!

    • Oh my GOODNESS! You went from chicken to broth to soup? That’s a ton of work! But it’s so rewarding, isn’t it? Homemade broth and soup just blows store-bought outta the water! 😀

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  15. Hello! I wondered how long this keeps in the fridge?

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  17. Donna Minday

    I’m wondering pound-wise about the quantity of bones?

    • That’s an excellent question. Would it be roughly 1-2 pounds? I’m trying to imagine how much the bones would weigh, minus the meat/skin… In my recipe for beef broth, I use two pounds of bones. The risk would be too few bones as opposed to too many, I think. Not an exact science, for sure!

  18. I want to make this to use for basting and gravy for thanksgiving. How much does it make? Would it be enough?

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  21. Melanie Ouellet

    Hello dear! I wonder when you mentioned to dump everything from the pan after roasting the bones, do you mean the grease or oil that as accumulated bottom of pan as well ?

    Thank you !

    • Hi, Melanie! I’m guessing you are referring to the Roasted Beef Bone Broth? If that’s the case, then I’d say this is personal preference. Keeping the grease can be good, though, because when it solidifies under cold temperatures, it helps to create a seal on the broth so it will keep better! At least that’s what I’ve heard. Long story short, it’s up to you. 🙂

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