How To Make Bone Broth In A Slow Cooker
- 1 - 1 ½ lbs chicken (beef, lamb or fish bones)
- 1 small onion (peeled and roughly chopped)
- 2 - 3 carrots (chopped)
- 1 stalk celery
- 1 ½ tsp unrefined sea salt (to taste)
- 1 tbsp apple cider vinegar (for chicken bones - 1 tbsp + 1.5 tsp for fish - 2 tbsp for beef)
- water (enough to cover the bones)
- ½ tsp whole peppercorns (optional)
- 2 chicken feet (optional - Yours will probably come prepared, but if not here's how to do it yourself)
Place one pound of chicken bones in a slow cooker with veggies, salt and peppercorns.
Pour in enough filtered water to cover the chicken.
Add 1 ½ teaspoons apple cider vinegar
Turn slow cooker on low and cook for the recommended amount of time:
Chicken bones: 8-24 hours
Beef bones: 8-72 hours
Fish bones: 6-24 hours
When desired, strain the broth and discard the bones, vegetables and peppercorns. Pour broth into jars and store in the fridge. If you would like to freeze your broth, see my note at the end for how to freeze in jars.
This recipe, which is adapted from one found in Nourishing Traditions, can easily be doubled if you have more bones on hand. I usually only have one pound because I make it immediately following a roast chicken dinner.If you're using meaty beef bones you'll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor.
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg