Slow Cooker Bone Broth
INGREDIENTS:
2 1/2 carrots, chopped
2 1/2 stalks celery, chopped
1 white onion (chopped)
3-4 cloves garlic, chopped
2 tbsps apple cider vinegar
Sea salt & black pepper (1 tsp of salt & 1/2-1 tsp pepper)
1 tbsp poultry seasoning ( I use the same seasoning I used to cook the chicken + a couple of bay leaves)
filtered water
Bones from a 3-4 lb organic chicken (you can also purchase bones for stock from your local co-op if you don’t have enough from your chicken)
INSTRUCTIONS:
Place bones into your slow cooker (I use my Instant Pot on the slow cooker function).
Fill slow cooker with filtered water to cover the bones by about an inch and add all remaining ingredients.
Cover and cook on low for 48-56 hours.
After 48+ hours turn off the slow cooker and let the broth cool.
Strain the broth thoroughly using a good strainer. I use a glass fat separator with strainer but you can also use a spoon to remove any layers of fat that will surface at the top of the broth. Strain all of the bones etc and pour into mason glass jars/containers. Don’t fill the broth up to the top of the container or it could break in the freezer (leave a good inch of room).
Store in your fridge for a week or in the freezer for several months (online resources say you can freeze for up to a year but I usually use within 2 months).
NOTES:
Enjoy the bone broth warm in the mornings to start your digestion and provide nourishment, which is so critical during cold and flu season. The nutrients from this homemade bone broth are also excellent for your gut health.
SLOW COOKER BONE BROTH
Ingredients
- 2 1/2 carrots, chopped
- 2 1/2 stalks celery, chopped
- 1 white onion (chopped)
- 3-4 cloves garlic, chopped
- 2 tbsps apple cider vinegar
- Sea salt & black pepper (1 tsp of salt & 1/2-1 tsp pepper)
- 1 tbsp poultry seasoning ( I use the same seasoning I used to cook the chicken + a couple of bay leaves)
- filtered water
- Bones from a 3-4 lb organic chicken (you can also purchase bones for stock from your local co-op if you don’t have enough from your chicken)
Instructions
- Place bones into your slow cooker (I use my Instant Pot on the slow cooker function).
- Fill slow cooker with filtered water to cover the bones by about an inch and add all remaining ingredients.
- Cover and cook on low for 48-56 hours.
- After 48+ hours turn off the slow cooker and let the broth cool.
- Strain the broth thoroughly using a good strainer. I use a glass fat separator with strainer but you can also use a spoon to remove any layers of fat that will surface at the top of the broth. Strain all of the bones etc and pour into mason glass jars/containers. Don’t fill the broth up to the top of the container or it could break in the freezer (leave a good inch of room).
- Store in your fridge for a week or in the freezer for several months (online resources say you can freeze for up to a year but I usually use within 2 months).
Notes
- Enjoy the bone broth warm in the mornings to start your digestion and provide nourishment, which is so critical during cold and flu season. The nutrients from this homemade bone broth are also excellent for your gut health.