Bone broth has tons of nutritional value. Making homemade bone broth is not only super easy but also cheaper than buying it. Bone broth cooks for hours…it’s the perfect recipe for a slow cooker.
Bone broth. It’s all the rage these days. I jumped on the bandwagon and I’ll probably never get off. My triathlon husband drinks a cup almost every morning and he swears by it. For more info on the benefits of bone broth click here. Beef bones, carrots, celery, garlic, vinegar, salt, pepper and water. That’s it. The measurements don’t have to be exact. In fact, my best batches come out when I’m in just throwing the ingredients in there. I used a 4-quart slow cooker but you can easily double the recipe for larger batches. You can store your broth in the frig for a few days or in the freezer for up to 6 months. My bones tend to have a lot of fat but I don’t like fatty broth. I almost always let my batch sit in the frig overnight then remove the layer of fat off the top in the morning. This step is included below. Lastly, once cooled your broth might have a gelatin/jello-like consistency. However once your broth it is heated up, it will look like the pic above. Below the recipe box are step-by-step visuals with some more instructions.Print
- 2 lbs bones (beef or chicken)
- 2–3 celery stalks, chopped
- 2–3 carrots, chopped
- 1 onion, chopped
- 5 garlic cloves, minced
- 2 tbsp white vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- Add ingredients to the slow cooker.
- Add enough water to cover all the ingredients.
- Cook LOW 8-10 hours or HIGH 4-5.
- Strain broth.
- Toss your ingredients in the slow cooker and add enough water to cover all the ingredients. Pretty much fill up your slow cooker with water. Cook for a long time.
- This is what mine looked like when it was done cooking.
- Strain broth into container. These are my leftover solids. Don’t throw your solids away. You can eat the veggies and re-use the bones for another batch of broth.
- Add broth to container with lid and refrigerate overnight. Next morning remove the layer of fat off the top. It will be solid so very easy to remove.
- This is all the grease I took off. As you can tell, my bones were FATTY!
- Bone broth!
- Warm it up and you’re ready to go!
My bones don’t always cool to a gelatin/jello-like consistency. If yours doesn’t, it’s okay. While this is a quick bone broth, you can absolutely cook it longer. If I have the time, I usually let mine cook on low for about 20 hours.