Slow Cooker Bone Broth

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In some of my past posts, I have mentioned that I make my own bone broth.  I first starting making broth a couple years ago and almost always have some tucked away in my fridge or freezer.  Homemade bone broth from high quality bones has many health benefits including joint health, digestion, and detoxification (read more about the benefits of bone broth here).  I use my homemade bone broth for any recipe that calls for broth or stock and I also try to drink it plain a few times per week (just heat it up in a mug and drink it like tea).  My slow cooker recipe for bone broth is super easy.  I cook it on low overnight and then put it away in containers the next morning.  If I’m keeping it in the fridge, I store it in large glass mason jars. If I’m going to freeze it, I store it in silicone baking molds.  Bone broth can be left in the fridge for about a week before going bad.

Slow Cooker Bone Broth

Ingredients 

  • 2-3 pounds high quality bones (pastured/grassfed pork, chicken or beef bones)
  • half of a medium onion sliced
  • 2-3 carrots sliced into thirds
  • 2 stalks of celery sliced into thirds
  • 2 Tablespoons apple cider vinegar
  • optional seasonings: pepper, oregano, turmeric, thyme, rosemary, bay leaves

Directions 

  1. Place the bones in your slow cooker.  Add sliced onions, carrots, and celery.
  2. Cover the bones and vegetables with cold, filtered water until the bones are completely covered.
  3. Add apple cider vinegar.
  4. Set slow cooker to low for 6-12 hours (the longer you cook it, the more flavor and minerals will be released into the broth)
  5. If you prefer to add seasonings, add them in during the last hour of cooking.
  6. Cool the broth quickly (to avoid bacterial growth) by placing your slow cooker pot in a sink full of cold water.
  7. Put broth in containers for storage.  Store in mason jars in the refrigerator for up to one week.  Freeze any leftovers in easy to thaw silicone baking molds.

Tip: Bone broth needs to be cooled quickly to keep bacteria from growing and then immediately stored in the fridge or freezer.  If you accidentally leave it sitting in your slow cooker too long, just reboil it to kill any bacteria and then quickly cool it using the ice bath method mentioned above.

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