Basic Bone Broth (slow cooker and stovetop version)

Cooking Time

12-48 hours (depending on the type of broth you're making)

Ingredients

For both the slow cooker and stovetop methods:

  • Around 2 lbs. (or more) of bones from an organic, pasture raised chicken, cow, lamb, etc.*
  • For chicken broth - chicken feet for extra gelatin (optional)
  • 1 onion (optional for more flavor)
  • 2-3 carrots (optional for more flavor)
  • 2-3 stalks of celery (optional for more flavor)
  • 2 TBSP raw apple cider vinegar
  • Optional: black pepper, herbs and spices such as bay leaves, thyme, or rosemary
  • Other OPTIONAL nutrient-dense ingredients: dried seaweed, organ meats such as gizzards, heart (I would not add liver though).

*For beef bone broth, it enhances the flavor of the broth if you roast the bones at 350 F for about 30 minutes before adding to the slow cooker/ stockpot!
*I normally use the carcass of a whole roasted chicken and combine with chicken bones from thighs, legs, etc. that I’ve been saving in the freezer. 2 or 3 carcasses (depending on the weight of the chicken) should be a good amount of bones!

Directions

Slow cooker Directions:

  1. If you are making beef broth, roast the bones at 350 F for about 30 minutes.
  2. Place the bones, vinegar, and enough cold water to just cover the bones. In a slow cooker (best to use at least a 6-quart slow cooker like this).
  3. Let the cold water, vinegar and bones sit for about 30 – 60 minutes to allow the vinegar to pull more nutrients out from the bones.
  4. Roughly chop your veggies and add them in with optional herbs/spices.
  5. Turn the heat to high on the slow cooker and wait until you see the water is simmering (about 2-4 hours depending on how hot your bones were). If there is any scum rising to the top, now is the time to skim it out with a spoon/ladle. It will just look like white foam at the top and that’s THE ONLY part you want to remove from the broth.
  6. Turn the heat to low and let it go! If you have a programmable slow cooker, you may need to reset it, if it automatically turns off after 10-12 hours.
  7. In the last hour or so, add the unrefined sea salt and stir. 
  8. Chicken can be simmered for no longer than 24 hours and beef can be simmered for no longer than 48 hours.
  9. After the time is up, strain out all the bones, veggies, herbs and spices and store in glass jars/containers.*

Stovetop Directions:

  1. Place the bones, vinegar, and enough cold water to cover bones. 
  2. Let the cold water, vinegar and bones sit for about 30 – 60 minutes to allow the vinegar to pull more nutrients out from the bones.
  3. Roughly chop your veggies and add them in with the optional herbs/spices.
  4. Bring your broth up to a boil and then reduce the heat. Once you reduce the heat, be sure it’s just barely simmering! If there is any scum rising to the top, now is the time to skim it out with a spoon/ladle. It will just look like white foam at the top and that’s THE ONLY part you want to remove from the broth.
  5. Place a lid on the stockpot and let it simmer.
  6. The same still applies for chicken broth: 24 hours maximum and beef broth: 48 hours maximum.
  7. After the time is up, strain out all the bones, veggies, herbs and spices and store in glass jars/containers.*

Notes

*Mason jars are great vessels in which to store your broth. Bone broth will keep for about one week in the fridge and up to 6 months+ in the freezer so if you have extra don’t fret!
You can also freeze your broth into ice cube trays (letting them freeze for around a day and then transferring them to an airtight container). This allows for quick single serving frozen broth cubes to simply drink after reheating or to add in sautés, stir fry meals, etc.

Dinnerlogan cox