I have always loved homemade broth, my grandma never had store bought in her house, always Mason jars of frozen broth in her freezer. I only recently discovered the amazing health benefits of bone broth, and now I do exactly the same. I have not picked up a pack of store bought broth cubes in months and I don’t intend to ever again!
I initially started making it on the stove, but when I found out that it was ideal to simmer the bones for 20+ hours I was discouraged. Then I read that some people where using slow cookers instead of stove top. I played with a couple of recipes until coming up with my own. I love this recipe and I make an effort to have some daily either in soups, sauces and stews or by just sipping on a cup of it plain.
Delicious and nutritious, who could ask for more? 😛
“Set it and Forget it” Bone Broth
- 2 pounds chicken or turkey bones (or a mix)
- 1 Medium Carrot (chopped into 1 inch chunks)
- 2 Medium Stalks Celery (same as above)
- 2 Large onion (quartered with skin)
- 3 Large cloves garlic (whole with skin)
- 1 tbsp sea salt
- 2 tbsp apple cider vinegar (this helps leach the nutrients from the bones)
Place all ingredients in slow cooker and fill the rest of the way with hot water. Put the slow cooker on high for 4 hours until simmering starts, then reduce to low for 20 hours. Make sure to time it so it’s done when you are awake so that it doesn’t cool on the counter for too long.
Bottle hot, store in fridge for up to a week, or the freezer for about 2 – 3 months. (If using mason jars let cool completely on counter before placing in fridge or freezer. When thawing from frozen place cold tap water in sink for 10 minutes, then place in microwave for 4-5 minutes to use right away on in fridge for around 24-48 hours. Glass may break if thawed too quickly.
Optional step: If you want you can skim the fat off the top, this is easiest to do after it has congealed in the fridge.