Chicken bone broth in a slow cooker with pastured whole bird. Is it ok if I put raw acv in at the beginning?

I'm using a chicken bone broth recipe by the Holistic Squid. I was suppose to cook the chicken for 3 to 4 hrs until meat is cooked through, remove the meat, and then out the bones back into the slow cooker with 1 tbs of raw apple cider vinegar. I accidentally put the vinegar in at the beginning, will it the broth be ok???

  • Posted by: bellly
  • December 13, 2014


bellly December 14, 2014
Ooh I see, ok, thank you!!
Susan W. December 14, 2014
I don't think the fat oxidized. I actually let mine go a lot longer. The smell of stock isn't the best odor. It's a boney smell. In fact, I have an electrical outlet on my deck and cook it outside. Boiled meat and bones smells like...boiled meat and bones. Luckily, the end product tastes like magic. Adding carrots, onions and celery does add a sweetness to the taste and smell.
bellly December 14, 2014
Thank you for your response and help! I know what you mean about how stock smell isn't the best smell- but mine smells like the classic stock smell but then it definitely also has an oxidized fat smell to it :/ And the bones didn't even begin to become soft after almost 9 hrs of cooking. I am bummed and frustrated. Next time I will just try with roasted bones rather than starting with a whole bird.
Susan W. December 14, 2014
The bones take longer than 8 hours. Maybe you should let it continue to cook if you haven't discarded the bones yet.

My routine is to but whole chickens. Then I remove the backbone and wing tips. I put them along with the neck into the freezer. I add the bones from whatever I do with the rest of the chicken. I have about 3-3.5 lbs of bones after 2 chickens. That's the perfect amount for my 6.5 qt slow cooker. Then I toss in onion and carrot scraps that I also save in the freezer. I add 1 TBS of raw ACV and 8 peppercorns. 20-24 hours later, the bones are mush and it's ready. After I strain it and defat it the next day, I sometimes reduce it down on the stove and freeze it in small containers.
trampledbygeese December 13, 2014
It shouldn't be a problem at all. I love adding a splash of sour wine or apple cider vinegar to my chicken when I do it in the slowcooker, it adds a nice flavour to the meat.

If you are adding the vinegar to the broth to extract the extra nutrition from the bones, then it might be a good idea to add some more in at the 'usual' time as well.

Let us know how it turns out.
bellly December 13, 2014
Ok thank you so much!!
bellly December 14, 2014
So the chicken broth smells like the fat oxidized, smells rancid. I don't understand what I did wrong, this always happens. I turned the slow cooker on at 3pm today (on low) and just now turned it off, midnight. I took the chicken out after 4 hrs to pull the meat off the bones, then put the bones and things back in the slow cooker, so cooked about 8 1/2 hrs. Maybe I should just use bones only next time (rather than a whole bird), because I don't understand why the fat always oxidizes and smells rancid.
Susan W. December 13, 2014
Yes, I always put it in at the beginning. They probably said that so you don't flavor the meat with vinegar. I don't think you'll taste it.
bellly December 13, 2014
Okay thank you!
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