Bone broth is one of those kitchen essentials every real food focused household should have a stockpile of at all times. However, it’s is quite pricy to buy and is often thought to be complicated and time consuming to make. Nope. Not in the least. Not when you have a trusty slow cooker by your side.
You guys know me, if I can stick it in a slow cooker, I absolutely will! They make life and real food wildly easier and doable in real life.
Bone broth is one of those incredibly healing wonder foods that our ancestors knew was awesome, yet we lost sight of as convenience foods took over our lives. Known for its gut healing, immune boosting, makes-you-feel-awesome-right-down-to-your-toenails ways, bone broth is something I absolutely keep around the house to add to sautées, soups, rice and even just to sip on from a mug. I use it so often, in fact, that I can ever seem to keep enough of it around. So, whenever I have bones leftover from one of my slow cooker chickens, I make sure to throw those suckers right back into the crock pot for another round to infuse some amazing bone broth for later lovin’.
Love broth? Try my Vegetable Broth! It’s another thing I always have on hand around my real food kitchen.
Makes about 6 cups of bone broth
- 1 carcass from a 3-4 pound chicken. You can throw the skin in there too if you want, but it will make for a fattier broth. I preper just the bones
- 6 cups of water
- 1/2 a medium yellow onion
- 1 large carrot or 2-3 small ones
- 2-3 whole cloves or garlic
- 1-2 stalks of celery
- 1 bay leaf
- a small handful of whatever fresh herbs you have on hand (I like parsley, thyme, rosemary, sage…but seriously anything you have on hand (except maybe mint, that might be a bit too out of the box even for me))
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons apple cider vinegar
- Throw all of the ingredients into your slow cooker. Give it a quick stir to combine everything, put the lid on and cook on low for 24 hours. I wouldn’t reccomend cooking this on high for a shorter period of time. Low and slow always works best (in my opinion) for making good bone broth. (NOTE: Many digital slow cookers will only let you set the cook time for a max of 12 hours. I just start mine at 7pm and then set it for another 12 hours when it goes of at 7am)
- Once broth is done cooking, strain it carefully (after 24 hours, this stuff is broiling hot!) through a fine mesh strainer.
- Portion out into mason jars or another container with an air-tight fitting lid and cool to room temperature before storing in fridge for about 5-7 days.
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